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Smyrna-Style Meatball Soup with Egg-Lemon Sauce

A comforting and traditional dish from Smyrna, this meatball soup with egg-lemon sauce (avgolemono) is a beloved staple of Greek cuisine. The tender beef meatballs, infused with aromatic herbs and rice, simmer gently in a flavorful broth enriched with carrots and potatoes. The final touch—a velvety avgolemono sauce—adds a bright, tangy depth that perfectly balances the richness of the dish. This recipe embodies the warmth and hospitality of Greek home cooking, offering a nourishing meal that soothes the soul with every spoonful. Ideal for chilly evenings or family gatherings, this dish is a testament to the timeless appeal of simple, wholesome ingredients transformed into something truly special.

Main | Starter | Politiki | Nut-Free | Shellfish-Free | Soy-Free | Broth-Based Soup | Meatball | Mixing Bowl | Pot | Egg | Ground Beef | Lemon Juice | Rice | Mixing | Sautéing | Simmering | Stirring | Comfort Food | Family Gathering
Time to complete

Prep

20min

Cook

35min

Wait

0 minutes

Total

55min

Ingredients (Makes 6 portions)
  • 500 g (1.1 lb) ground beef (preferably from the round)
  • 1 small onion, grated
  • 1 garlic clove, grated
  • 1 tbsp Carolina or glutinous rice
  • 1/4 bunch parsley, finely chopped
  • 1/4 bunch celery, finely chopped
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • Flour, for dusting
  • 1 liter (4 cups) homemade unsalted beef broth
  • 1 carrot, peeled and diced
  • 1 potato, peeled and diced
  • 1 tbsp Carolina rice
  • 1 tbsp butter
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lemon
  • 2 eggs
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 6
  • Protein: 10
  • Carbohydrates: 8
  • Fiber: 1
Directions

Preparing the Meatballs

  • 1. In a mixing bowl, combine the ground beef, grated onion, garlic, rice, parsley, celery, olive oil, salt, and pepper. Add 2 tbsp of water and knead well until the mixture is smooth and cohesive.

Shaping and Dusting

  • 2. Form small meatballs, about 23-25 pieces. Roll them in flour, ensuring they are evenly coated, then shake off any excess.

Cooking the Broth

  • 3. In a deep pot, melt the butter over medium heat. Sauté the diced carrot, potato, and rice for 2 minutes. Pour in the beef broth, season with salt and pepper, and bring to a gentle boil. Simmer for 6-8 minutes.

Cooking the Meatballs

  • 4. Gradually add the floured meatballs to the simmering broth. Reduce the heat to medium and cook for 20-25 minutes until the meatballs are tender and fully cooked.

Preparing the Avgolemono Sauce

  • 5. In a bowl, whisk the eggs until frothy. Slowly add the lemon juice while whisking continuously. Gradually ladle in some hot broth from the pot, whisking constantly to temper the eggs.

Finishing the Dish

  • 6. Once the avgolemono sauce is warm, pour it into the pot. Gently shake the pot to incorporate the sauce without stirring. Serve hot.
Cookix's Secrets

Alternative Cooking Method

  • Prepare the meatballs in an air fryer before adding them to the broth for a firmer texture.

Avgolemono Technique

  • To prevent curdling, ensure the broth is added slowly to the egg mixture while whisking continuously.

Bold Flavor Enhancements

  • Incorporate a pinch of ground cumin or nutmeg into the meatball mixture for added depth.

Healthier Version

  • Use lean ground turkey instead of beef for a lighter alternative.

Meatball Preparation

  • For extra tenderness, let the meatball mixture rest for 15 minutes before shaping.

Regional Ingredient Substitutions

  • Replace Carolina rice with arborio or short-grain rice if unavailable.

Seasonal Tweaks

  • Add diced zucchini or spinach for a summer variation.

Serving Suggestion

  • Pair with crusty bread to soak up the flavorful broth.