Greek Meatball and Lemon Soup
Greek meatball and lemon soup turns simple ground beef or turkey, rice, herbs, eggs, and lemon into a bright, cozy bowl with tender meatballs and silky broth.
This easy soup is inspired by the classic Greek avgolemono style. The meatballs simmer gently in chicken broth, then a warm egg and lemon mixture thickens the soup without cream. It tastes fresh, rich, and comforting at the same time.
Why You’ll Love This Recipe
- Tender meatballs: Rice cooks inside the meatballs, keeping them soft and juicy.
- Bright lemon flavor: Fresh lemon juice cuts through the richness and wakes up the broth.
- Simple pantry ingredients: Ground meat, rice, eggs, broth, onion, and herbs do most of the work.
- Comforting but light: The egg lemon broth tastes silky without heavy cream.
Budget and Health Tip: Use ground turkey when it is on sale, or choose ground beef with a moderate fat level for extra flavor. If fresh dill costs too much, use half the amount of dried dill and add extra parsley for freshness.
Ingredients (Serves 4)
For the Meatballs
- 1 pound ground beef or ground turkey (450 g)
- 1 third cup uncooked white rice (65 g)
- 1 large egg (50 g)
- 1 small yellow onion, grated or very finely minced (120 g)
- 2 tablespoons chopped fresh parsley (8 g)
- 1 tablespoon chopped fresh dill (4 g)
- 1 teaspoon fine salt (6 g)
- 1 half teaspoon black pepper (1 g)
For the Soup
- 8 cups chicken broth (1.9 L)
- 2 large eggs (100 g)
- 1 third cup fresh lemon juice (80 ml)
- Salt, to taste
- Black pepper, to taste
- Extra chopped parsley or dill, for serving
Step-by-Step Instructions
1. Mix the Meatball Mixture
Add the ground beef or turkey, uncooked rice, egg, grated onion, parsley, dill, salt, and black pepper to a large bowl. Mix gently with clean hands until everything looks evenly combined. Stop as soon as the mixture holds together, because overmixing can make the meatballs firm.
2. Shape Small Meatballs
Wet your hands with cold water, then roll the mixture into small meatballs about 1 inch wide (2.5 cm). You should get about 24 meatballs. Set them on a plate while the broth heats.
3. Heat the Broth
Pour the chicken broth into a large soup pot. Bring it to a gentle simmer over medium heat. Look for small bubbles around the edge of the pot, not a hard boil. A gentle simmer keeps the meatballs tender and helps them stay whole.
4. Simmer the Meatballs
Lower the meatballs into the broth one at a time. Let them simmer gently for 22 to 25 minutes, until the rice is tender and the meatballs are cooked through. The broth will smell savory from the onion and herbs, and the meatballs should feel firm but still soft when pressed with a spoon.
5. Whisk the Eggs and Lemon
While the meatballs cook, whisk the eggs in a medium bowl until smooth and slightly foamy. Whisk in the fresh lemon juice. The mixture should smell bright and citrusy.
6. Temper the Egg Lemon Mixture
Reduce the heat to low. Slowly ladle about 1 cup of hot broth (240 ml) into the egg lemon mixture while whisking constantly. Add another 1 cup of broth (240 ml) the same way. This warms the eggs slowly so they turn silky instead of scrambling.
7. Finish the Soup
Slowly pour the tempered egg lemon mixture back into the pot while stirring the soup gently. Keep the heat low and do not boil. Stir for 2 to 3 minutes, until the broth turns pale, creamy, and lightly thickened. Taste and add more salt, black pepper, or lemon juice if needed.
8. Serve Immediately
Ladle the soup into bowls while it is hot and silky. Top with extra parsley or dill. Serve right away, because the egg lemon broth has the best texture when freshly made.
Expert Troubleshooting and FAQs
Why did my egg lemon broth curdle?
The heat was likely too high, or the eggs warmed too quickly. Temper the eggs slowly with hot broth while whisking, then stir them into the pot over low heat. Do not let the soup boil after adding the eggs.
Can I use ground beef or ground turkey?
Yes. Ground beef gives a richer flavor. Ground turkey tastes lighter and works well with lemon and dill. If you use very lean turkey, mix gently and avoid overcooking so the meatballs stay moist.
Can I use cooked rice instead of uncooked rice?
Uncooked rice works best because it absorbs broth as the meatballs simmer. Cooked rice can make the meatballs softer and looser. If you only have cooked rice, use about 3 quarters cup (120 g) and handle the meatballs carefully.
How do I know the meatballs are done?
The rice should be tender, and the center of a meatball should no longer look pink. If you use a thermometer, ground turkey should reach 165 degrees F (74 degrees C), and ground beef should reach 160 degrees F (71 degrees C).
Can I reheat Greek meatball and lemon soup?
Yes, but use low heat. Warm it slowly and stir often. Do not boil it, because boiling can break the smooth egg lemon broth.
Estimated Nutritional Facts
These values are rough estimates per serving when made with ground turkey and standard chicken broth.
- Calories: 340
- Protein: 30 g
- Carbs: 18 g
- Fats: 16 g
Greek Meatball and Lemon Soup
Ingredients
- 1 pound ground beef or ground turkey (450 g)
- 1 third cup uncooked white rice (65 g)
- 1 large egg (50 g)
- 1 small yellow onion, grated or very finely minced (120 g)
- 2 tablespoons chopped fresh parsley (8 g)
- 1 tablespoon chopped fresh dill (4 g)
- 1 teaspoon fine salt (6 g)
- 1 half teaspoon black pepper (1 g)
- 8 cups chicken broth (1.9 L)
- 2 large eggs (100 g)
- 1 third cup fresh lemon juice (80 ml)
- Salt, to taste
- Black pepper, to taste
- Extra chopped parsley or dill, for serving
Instructions
- 1. Mix the Meatball Mixture. Add the ground beef or turkey, uncooked rice, egg, grated onion, parsley, dill, salt, and black pepper to a large bowl. Mix gently with clean hands until everything looks evenly combined. Stop as soon as the mixture holds together, because overmixing can make the meatballs firm.
- 2. Shape Small Meatballs. Wet your hands with cold water, then roll the mixture into small meatballs about 1 inch wide (2.5 cm). You should get about 24 meatballs. Set them on a plate while the broth heats.
- 3. Heat the Broth. Pour the chicken broth into a large soup pot. Bring it to a gentle simmer over medium heat. Look for small bubbles around the edge of the pot, not a hard boil. A gentle simmer keeps the meatballs tender and helps them stay whole.
- 4. Simmer the Meatballs. Lower the meatballs into the broth one at a time. Let them simmer gently for 22 to 25 minutes, until the rice is tender and the meatballs are cooked through. The broth will smell savory from the onion and herbs, and the meatballs should feel firm but still soft when pressed with a spoon.
- 5. Whisk the Eggs and Lemon. While the meatballs cook, whisk the eggs in a medium bowl until smooth and slightly foamy. Whisk in the fresh lemon juice. The mixture should smell bright and citrusy.
- 6. Temper the Egg Lemon Mixture. Reduce the heat to low. Slowly ladle about 1 cup of hot broth (240 ml) into the egg lemon mixture while whisking constantly. Add another 1 cup of broth (240 ml) the same way. This warms the eggs slowly so they turn silky instead of scrambling.
- 7. Finish the Soup. Slowly pour the tempered egg lemon mixture back into the pot while stirring the soup gently. Keep the heat low and do not boil. Stir for 2 to 3 minutes, until the broth turns pale, creamy, and lightly thickened. Taste and add more salt, black pepper, or lemon juice if needed.
- 8. Serve Immediately. Ladle the soup into bowls while it is hot and silky. Top with extra parsley or dill. Serve right away, because the egg lemon broth has the best texture when freshly made.
