Meatball soup – Yuvarlakia


Growing up meatball soup was one of my favorite dishes that my mom prepared in our house. Comforting and delicious, “yuvarlakia” (or giouvarlakia) is perfect on a cold winter day. This meatball soup features the famous Greek lemon-egg sauce, “Avgolemono”, which we had discussed while I saw you how to make the most delicious fish soup. So if you need to refresh your memory on how to make the perfect avgolemono please head over to the fish soup recipe.

Panos loves everything with avgolemono sauce! Fish, chicken, lamb or meatballs soup! This sauce is pretty amazing and it always does a tremendous difference in flavor. Its the perfect way to dress up your soup. Really, if your little one doesn’t like chicken soup for example, traditional way, just add avgolemono sauce! I had served this soup in the past to lots of Panos’s friends and everyone loved it. So, it is kids approved, give this a try!

I served the soup on Panos favorite bamboo plate! He is slightly obsessed with those eco-friendly bamboo plates* and we have a small collection by now. So, in this cute unicorn plate, I served some spinach and roasted purple sweet potato on the side along with a good portion of this meatball soup.


  • Minced beef. If you want a lighter version you can substitute with minced turkey or chicken. Just add little bit more extra virgin olive oil in the meatballs’ mixture.
  • Bulgur wheat. Traditionally, long grain rice is used on this soup, however I’m not a huge fan of rice so I usually substitute with another grain or pseudo-grain, in this case bulgur. If you want to keep this grain free you can use cauliflower rice. It works as well as the other substitutions.

How to store

  • You can store the soup in your fridge for 2 days (if it survived!) or
  • You can freeze for up to 3 months. I prefer to freeze the soup without the avgolemono sauce as I feel that the freezer alters the taste. Simply, defrost as usual, warm it up in a pot and pour the avgolemono sauce.

Meatball soup – Yuvarlakia

Recipe by Panos EatsCourse: DinnerDifficulty: Medium


Prep time


Cooking time




  • For the meatballs
  • 2 lbs (0.91 kilograms) minced beef

  • 1 cups bulgur wheat

  • 2 medium sized carrots, grated

  • 1 medium sized onion, grated

  • 1 egg

  • 1 clove garlic, minced

  • 2 tbsps extra virgin olive oil

  • zest of 2 lemons

  • 1 tbsp finelly chopped dill

  • 1 tbsp finally chopped flat parsley

  • Salt and pepper to taste

  • For the avgolemono
  • 3 eggs

  • juice of 2 lemons


  • In a mixing bowl, mix all ingredients for the meatballs.
  • Knead well for at least 5 minutes.
  • Form small meatballs in the size of a ping pong ball.
  • Place the meatballs in a pot and cover with hot water.
  • Boil on medium heat for 40-45 minutes or until are cooked through.
  • Prepare the avgolemono sauce (directions on the fish soup recipe).
  • Pour the avgolemono sauce into the soup and stir gently.

Disclosure: this post may contain affiliate links, which means Panos Eats may receive a commission to help us run this site at no extra cost to you if you purchase something that we have recommended. While clicking these links won’t cost you anything! 

Leave a Reply

Your email address will not be published. Required fields are marked *

Translate »