Giouvárlakia (Greek Meatball Soup) is a heartwarming, flavorful dish that combines tender meatballs with a silky lemony broth. It’s a comforting soup that’s perfect for cooler days, and it’s one of those dishes that feels like a big hug in a bowl! Here’s the recipe:

🍲 Giouvárlakia (Greek Meatball Soup)

Ingredients (Serves 4–6)

For the Meatballs (Keftedes):

• 1 lb ground beef (or a mix of beef and pork)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup rice (uncooked, short grain preferred)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp ground cinnamon (optional, adds a nice warmth)
• 1 egg
• 2 tbsp olive oil (for browning the meatballs)

For the Soup Base:

• 8 cups chicken or beef broth (preferably homemade)
• 2 medium carrots, sliced
• 1 medium potato, peeled and diced
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Avgolemono (Egg-Lemon Sauce):

• 2 large eggs
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp cornstarch (optional, helps thicken the soup slightly)

Instructions

1. Make the Meatballs

1. In a large bowl, combine the ground meat, onion, garlic, parsley, rice, salt, pepper, oregano, and cinnamon (if using).
2. Add the egg and mix everything together until well combined.
3. Roll the mixture into small meatballs, about 1–1 1/2 inches in diameter. You should get around 20–24 meatballs.

2. Brown the Meatballs (Optional but adds flavor)

• Heat 2 tbsp olive oil in a large skillet over medium heat.
• Brown the meatballs in batches for about 2-3 minutes on each side (they don’t need to be cooked through, just browned).
• Remove the meatballs and set aside.

3. Prepare the Soup Base

1. In a large pot, bring the broth to a boil.
2. Add the carrots, potato, salt, and pepper.
3. Drop the browned meatballs into the pot and bring the soup back to a boil.
4. Reduce the heat to low, cover, and simmer for 30–40 minutes, until the meatballs are cooked through and the vegetables are tender.

4. Make the Avgolemono (Egg-Lemon Sauce)

1. In a small bowl, whisk together the eggs, lemon juice, and cornstarch (if using) until smooth.
2. Gradually add about 1 cup of the hot broth from the soup to the egg mixture, whisking constantly to temper the eggs.
3. Slowly pour the egg mixture back into the soup, stirring constantly to prevent the eggs from curdling.
4. Let the soup cook on low for another 5-10 minutes, stirring occasionally, until the broth thickens slightly and becomes creamy.

5. Taste and Adjust

• Taste the soup and adjust seasoning as needed, adding more salt, pepper, or lemon juice to your liking.

6. Serve

• Ladle the soup into bowls and serve hot, garnished with extra fresh parsley if desired.

Tips & Variations

• Rice alternative: If you want a more traditional texture, use short-grain rice instead of regular white rice. You can also use bulgur for a twist.
• Make it lighter: If you want a lighter version, skip browning the meatballs and just add them directly to the simmering broth.
• Extra lemony: For more of a lemon kick, add a bit more lemon juice or zest to the soup base before serving.
• Veggie options: Add other vegetables like celery, zucchini, or spinach to the soup base.

Giouvárlakia is a great dish for meal prep, as the flavors get better over time. It pairs wonderfully with crusty bread for dipping! Have you tried this dish before, or is this your first time giving it a go?