Quick Recipe Version (TL;DR)
Quick Ingredients
- 225 g ground beef (80–85% lean)
- 225 g ground pork
- 1/2 cup (100 g) uncooked white rice, rinsed
- 1 small onion, finely grated
- 3 tbsp chopped fresh parsley + dill
- 4 large eggs (1 for meatballs, 3 for avgolemono)
- 7 cups (1.66 L) low-sodium chicken broth + water
- 1 small carrot, 1 small celery stalk, 1 bay leaf
- 1/3 cup (80 ml) fresh lemon juice
- 3 tbsp extra-virgin olive oil
- Salt, pepper, dried oregano, flour for rolling
Do This
- 1. Mix beef, pork, rice, onion, herbs, egg, olive oil, salt, pepper, oregano, and optional spices until sticky and well combined.
- 2. Shape into walnut-sized balls (about 3–4 cm), roll lightly in flour, and chill while you start the broth.
- 3. Simmer broth, water, carrot, celery, bay leaf, salt, and a little olive oil for 10 minutes.
- 4. Gently add meatballs, reduce to a bare simmer, cover, and cook 20–25 minutes until rice and meat are cooked through.
- 5. Whisk eggs and lemon juice until foamy; slowly whisk in 1/2–2/3 cup hot broth to temper.
- 6. Remove pot from heat and slowly stir tempered egg-lemon mixture into the soup, swirling gently.
- 7. Adjust seasoning, rest 5 minutes to thicken slightly, garnish with dill or parsley, and serve with extra lemon.
Why You’ll Love This Recipe
- Classic Greek comfort food: tender meat-and-rice meatballs in a silky, tangy egg-lemon broth.
- Cozy yet elegant enough to serve to guests, especially as a main-course soup.
- Uses simple, affordable ingredients you can find in any supermarket.
- Make-ahead friendly and reheats beautifully for easy lunches and dinners.
Grocery List
- Produce: 1 small onion, 1 small carrot, 1 small celery stalk, fresh flat-leaf parsley, fresh dill, 2–3 lemons.
- Dairy/Eggs: 4 large eggs.
- Pantry & Meat: Ground beef, ground pork, uncooked white rice, low-sodium chicken broth or stock, extra-virgin olive oil, all-purpose flour, bay leaf, dried oregano, ground cumin (optional), ground nutmeg (optional), sea salt, black pepper.
Full Ingredients
For the Meatballs (Giouvarelakia)
- 225 g ground beef (80–85% lean)
- 225 g ground pork
- 1/2 cup (100 g) uncooked white rice, medium- or long-grain, rinsed and drained
- 1 small onion, very finely grated or minced (about 80 g / 1/2 cup packed)
- 2 tbsp finely chopped fresh flat-leaf parsley
- 1 tbsp finely chopped fresh dill (or more parsley if you prefer)
- 1 large egg
- 2 tbsp extra-virgin olive oil
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried oregano
- 1/4 tsp ground cumin (optional, for subtle warmth)
- Pinch ground nutmeg (optional)
- 2–3 tbsp all-purpose flour, for rolling the meatballs
For the Broth
- 6 cups (1.4 L) low-sodium chicken broth or stock
- 2 cups (480 ml) water
- 1 small carrot, peeled and cut into 1–1.5 cm chunks
- 1 small celery stalk, cut into chunks
- 1 bay leaf
- 1 tsp fine sea salt, or to taste (adjust depending on your broth)
- 1 tbsp extra-virgin olive oil (optional, for a richer broth)
For the Avgolemono (Egg-Lemon Emulsion)
- 3 large eggs, at room temperature
- 1/3 cup (80 ml) freshly squeezed lemon juice (about 2 large lemons)
- 1/2–2/3 cup (120–160 ml) hot broth from the pot, for tempering
- Salt and freshly ground black pepper, to taste
To Finish & Serve
- 2 tbsp chopped fresh dill or parsley, for garnish
- Freshly ground black pepper
- Lemon wedges on the side, for serving
Step-by-Step Instructions
Step 1: Prepare the Meatball Mixture
Start by prepping your ingredients so everything is ready to go. Rinse the rice under cold water until the water runs mostly clear, then drain well. Finely grate or mince the onion; grating works especially well because it releases more juice and blends into the meat mixture, keeping the meatballs moist.
In a large bowl, combine the ground beef, ground pork, rinsed rice, grated onion, parsley, dill, egg, olive oil, salt, pepper, oregano, and, if using, the cumin and nutmeg. Using clean hands, mix firmly until everything is thoroughly combined and the mixture feels slightly sticky and cohesive. This mixing helps the proteins bind and gives the meatballs a tender, springy texture that holds together during simmering.
Step 2: Shape and Lightly Flour the Meatballs
Wet your hands slightly to prevent sticking. Scoop out portions of the mixture and roll into meatballs about the size of a walnut, roughly 3–4 cm in diameter (about 30–35 g each). You should get about 18–20 meatballs.
Spread the flour on a small plate. Roll each meatball lightly in flour, shaking off any excess. The thin coating helps keep the meatballs intact as they simmer and gives the broth a bit more body. Arrange the floured meatballs on a tray or plate. If you have time, cover and chill them in the refrigerator for 15–20 minutes while you start the broth; this helps them firm up even more.
Step 3: Build the Broth Base
In a large, wide pot or Dutch oven, add the chicken broth, water, carrot, celery, bay leaf, olive oil (if using), and salt. Bring to a gentle boil over medium-high heat.
Once it reaches a boil, reduce the heat to medium-low and let it simmer, uncovered, for about 10 minutes. This brief simmer starts to soften the vegetables and melds the flavors, giving the meatballs a flavorful bath to cook in. Taste the broth and adjust the salt if needed, keeping in mind you will add egg and lemon later, which will mellow and brighten the flavor.
Step 4: Poach the Meatballs Gently
With the broth at a gentle simmer (not a vigorous boil), carefully add the floured meatballs one by one. Use a spoon to lower them into the liquid so they do not splash or break. The broth should just barely bubble; adjust the heat as needed to maintain a gentle simmer.
Cover the pot with the lid slightly ajar and cook for 20–25 minutes. Do not stir too much during the first 10 minutes; instead, gently swirl the pot if you need to move things around. After about 20 minutes, check a meatball: cut one open to make sure the meat is cooked through and the rice is tender. When done, remove and discard the bay leaf, and reduce the heat to low so the broth is hot but not boiling.
Step 5: Whisk the Avgolemono (Egg-Lemon Mixture)
While the meatballs finish cooking, make the avgolemono. In a medium bowl, whisk the eggs until well combined and slightly frothy, 1–2 minutes. Add the lemon juice and continue whisking until the mixture is pale and foamy.
Now temper the eggs so they do not scramble. Ladle out about 1/2–2/3 cup (120–160 ml) of hot broth from the pot, avoiding the meatballs, and very slowly drizzle it into the egg-lemon mixture while whisking constantly. This gradual addition of hot liquid gently raises the temperature of the eggs, creating a smooth, velvety emulsion instead of curdled eggs.
Step 6: Thicken the Broth with Avgolemono
Turn off the heat under the pot. Slowly pour the tempered egg-lemon mixture into the pot in a thin stream, gently stirring the broth with a wooden spoon or moving the pot in a circular motion to distribute the avgolemono evenly. Be patient and keep the movement gentle; you want to preserve the emulsion.
Once all the mixture is added, continue stirring or swirling for another minute. The broth should turn a creamy, pale ivory color and thicken slightly, coating the meatballs lightly. Do not return the pot to a boil after adding the eggs; if you need to warm it a bit, use the lowest heat and stir constantly, making sure it never reaches a simmer. Taste and adjust with additional salt, pepper, or a squeeze of lemon as needed.
Step 7: Rest, Garnish, and Serve
Let the giouvarelakia sit off the heat for about 5 minutes. This brief rest allows the avgolemono to thicken slightly more and the flavors to settle. The broth should be velvety but still spoonable, not as thick as a gravy.
Before serving, sprinkle chopped dill or parsley over the top and finish with a few grinds of black pepper. Ladle the meatballs and plenty of broth into warm bowls, making sure everyone gets some carrot and celery as well. Serve immediately with extra lemon wedges on the side and, if you like, crusty bread for dipping into the silky, tangy broth.
Pro Tips
- Do not boil after adding the eggs. Boiling will cause the avgolemono to curdle. Keep the heat low and avoid simmering once the egg-lemon mixture is in.
- Mix the meat thoroughly. A well-mixed, slightly sticky meat mixture gives meatballs that hold together but stay tender and juicy.
- Use room-temperature eggs. Cold eggs are more likely to seize or curdle when you add hot broth; let them sit out for 20–30 minutes before starting.
- Adjust lemon to taste. Some people like a more assertive lemon flavor. Start with 1/3 cup juice and add an extra tablespoon at the end if you want more tang.
- Broth matters. A good, mild chicken stock (homemade if possible) gives the dish depth without overwhelming the delicate egg-lemon flavor.
Variations
- All-beef or all-pork: Use 450 g of a single meat if you prefer. All-beef is more traditional in many homes; all-pork will taste slightly richer and sweeter.
- Herb-forward version: Increase parsley and dill to 1/4 cup each and add a little lemon zest to the meat mixture for brighter, greener flavors.
- Gluten-free: Skip the flour for rolling, or use a gluten-free flour blend. Handle the meatballs gently when adding to the pot, and keep the simmer very gentle so they do not break.
Storage & Make-Ahead
Cool leftovers completely, then transfer meatballs and broth to an airtight container and refrigerate for up to 3 days. The broth may thicken slightly in the fridge; that is normal. Reheat gently over low heat on the stovetop until just hot, stirring carefully and making sure it does not boil to protect the avgolemono. If the soup seems too thick, add a splash of water or broth as it warms.
For longer storage, you can freeze giouvarelakia for up to 2–3 months. For best texture, freeze the cooked meatballs in some of the plain broth before adding avgolemono, then thaw, reheat, and prepare the egg-lemon emulsion fresh. If you do freeze the finished dish with avgolemono, thaw overnight in the refrigerator and reheat very gently over low heat, without boiling.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe): about 480 calories; 30 g protein; 28 g fat; 26 g carbohydrates; 1 g fiber; 4 g sugars; 980 mg sodium (will vary depending on broth and added salt). These numbers are estimates and should be used as a general guide only.
