Name: Authentic Yiouvarlakia (Greek Meatball Soup)
Prep time: 25 min
Cook time: 30 min
Yield: 4
Cuisine: Greece
Ingredients: *For the Meatballs (Keftedes):**; 1 lb (450g) ground beef (or a mix of beef and pork); 1/2 cup (75g) long-grain white rice, uncooked; 1 medium yellow onion, finely grated or minced; 2 cloves garlic, minced; 1/4 cup fresh parsley, finely chopped; 1 large egg; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon ground nutmeg (optional, but traditional); *For the Soup Broth:**; 8 cups (2 liters) chicken or beef broth; 2 tablespoons olive oil; 1/2 cup (75g) long-grain white rice, uncooked (added to the broth); 2 large eggs; 1/3 cup (80ml) fresh lemon juice (from 1-2 lemons); Salt and freshly ground black pepper to taste; *For Garnish (Optional):**; Fresh dill or parsley, chopped

Yiouvarlakia Greece

Greek meatball soup made with meatballs (usually beef or lamb) and rice, cooked in a lemony broth with vegetables.

Soup

Made with

Ground meat rice lemon vegetables

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