Youvarlakia (Greek Meatball Soup)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Greek meatball and rice soup with a tangy, lemony avgolemono broth that is both rich and bright. Herbaceous meatballs and a velvety egg-lemon sauce make this comforting soup a family favorite.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 quarts (8 cups) water
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 pound ground beef ((preferably 80/20))
- 1 cup Arborio rice (,uncooked)
- 1 large onion, (grated)
- 1 egg
- 1/2 cup finely chopped flat-leaf parsley
- 1/2 cup finely chopped mint
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 2 eggs
- 2 large lemons, (juiced)
- Freshly ground black pepper
- Lemon wedges
- Crusty bread or pita bread ((optional))
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 827mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 383mg
- Calcium
- 57mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 827MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.