Yuvarlakia with egg-lemon sauce | Greek meatball soup

Yuvarlakia with egg-lemon sauce

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Kalimera, fellow food enthusiasts! Are you ready to transport your taste buds to the beautiful land of Greece? Today, I have a tantalizing recipe that combines the goodness of hearty meatballs with the irresistible tang of egg-lemon sauce. Get ready to dive into the comforting depths of “Yuvarlakia with Egg-Lemon Sauce,” a Greek meatball soup that will warm your heart and bring a touch of Mediterranean magic to your table!

Yasou, dear readers! Prepare to embark on a culinary adventure that will whisk you away to the sun-drenched shores of Greece. Imagine tender, aromatic meatballs gently simmered in a fragrant broth, and then lovingly embraced by a velvety, tangy egg-lemon sauce. This is the essence of Yuvarlakia with Egg-Lemon Sauce, a soul-soothing Greek meatball soup that has been enjoyed for generations.

I first encountered this delightful dish during my travels through Greece, where I fell head over heels for its vibrant flavors and comforting nature. The combination of tender meatballs seasoned with aromatic herbs and spices, floating in a savory broth, and kissed by the velvety richness of egg-lemon sauce was simply irresistible.

After returning home, I made it my mission to recreate this culinary masterpiece in my own kitchen. With each bite, I was transported back to the sunlit tavernas and the warm hospitality of the Greek people. Today, I am thrilled to share this recipe with you, hoping it will bring a taste of Greece to your own home. So, let’s gather our ingredients, tie on our aprons, and embark on the journey of making Yuvarlakia with Egg-Lemon Sauce. Get ready to savor the flavors of Greece and experience the comfort and warmth that this traditional Greek meatball soup has to offer.

Cooking Time 45′ | Serves: 4


  • 1 kg beef mince meat
  • 80 ml olive oil
  • 500 gr potatoes, cut into cubes
  • 50 ml lemon juice
  • 500 ml vegetable broth
  • 1 ½ l water
  • 1 tablespoon dill, chopped
  • 1 tablespoon parsley, chopped
  • 3 eggs, separated from yolks
  • 60 g glutinous rice
  • 110 gr corn flour
  • salt and pepper

Getting it done:

  1. Put in a bowl the beef mince, egg whites, salt, pepper, parsley, dill, rice and olive oil.
  2. Knead well all the ingredients and make meatballs about 50 g.
  3. Boil the water with the vegetable broth and add the potatoes.
  4. Allow to boil for 10 minutes then add the meatballs and boil for another 20-25 minutes.
  5. In a bowl add the egg yolks, corn flour, lemon juice and stir well with a whisk.
  6. Take a little warm broth from yuvarlakia and pour it slowly into the egg yolk.
  7. Stir well and then add the egg-lemon sauce to the broth with meatballs.
  8. Let it boil for a while and then you can serve.
Yuvarlakia with egg-lemon sauce

Yuvarlakia with egg-lemon sauce

As we bid farewell, dear readers, I hope you savor every spoonful of Yuvarlakia with Egg-Lemon Sauce, allowing the flavors of Greece to transport you to a place of culinary bliss. Whether you serve it as a cozy meal on a chilly evening or invite friends and family to share in this Mediterranean delight, this soup is sure to leave a lasting impression.

Feel free to garnish with a sprinkle of fresh herbs, a drizzle of olive oil, or a squeeze of lemon for an extra burst of flavor. And don’t forget to pair it with crusty bread to soak up every last drop of the savory broth.

Remember, cooking is a journey that allows us to explore different cultures and bring a taste of far-off lands to our own tables. So, embrace your inner Greek chef, and let your kitchen be filled with the aromas and flavors of Yuvarlakia with Egg-Lemon Sauce. Kali orexi, my friends! Until we meet again, happy cooking and enjoy every culinary adventure that comes your way!

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