Youvarlakia (Meatball Soup)

• 1 pound ground lamb
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 6 cups chicken broth
• 1 (14 oz) can diced tomatoes
• 1/2 cup uncooked rice
• 2 cloves garlic, minced
• 1 lemon, juiced
• Salt and pepper to taste

Steps

1. 1 In a bowl, combine lamb, breadcrumbs, onion, parsley, oregano, salt, pepper, and egg. Form into 1-inch balls.
2. 2 In a large pot, bring chicken broth and diced tomatoes to a simmer.
3. 3 Gently drop meatballs into the simmering broth and cook for 20 minutes.
4. 4 Stir in rice and garlic. Continue to cook until rice is tender, about 15 minutes.
5. 5 Stir in lemon juice and adjust seasoning with salt and pepper.
6. 6 Serve hot with extra lemon wedges and parsley if desired.

Equipment

• Large pot
• Mixing bowl

Variations

• Add spinach or other greens during the last 5 minutes of cooking for extra nutrients.
• For extra flavor, include a cinnamon stick while simmering the broth.

Substitutions

• Use ground beef if lamb is unavailable.
• Substitute vegetable broth for a vegetarian version.

Pairings

• A glass of crisp white wine.
• Tzatziki on the side for added creaminess.

Nutrition

Tips

• For a lighter version, use ground turkey or chicken instead of lamb.
• If you prefer a thicker soup, stir in a teaspoon of cornstarch mixed with water before serving.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.

Serving Suggestions

• Serve with warm crusty bread.
• Pair with a simple Greek salad for a complete meal.

FAQ