Recipe of the Week: Meatball Soup (Giouvarlakia)

A fantastic recipe for a cold winter’s day.

This week we bring you the “Giouvarlakia” recipe, as it is made by the locals.

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Nutrition information: 493 cal, 35 g fat, 24 g protein


  • 500 g minced beef
  • 1 onion, chopped
  • 3 eggs
  • 50 g (a ¼ cup) long-grain rice
  • A ½ cup flat-leaf parsley, finely chopped, plus extra, to serve
  • A ¼ cup dill leaves, finely chopped
  • 2 tablespoon of olive oil
  • 1 tablespoon of salt
  • 1 tablespoon of black pepper
  • 1.5 liters water
  • 1 lemon, juice


Mix all the ingredients together thoroughly and form a mixture into 30 meatballs and refrigerate for 20 minutes.
Place water, 3 tablespoons of salt and remaining 1 tablespoon of olive oil in a large saucepan. Bring to the boil, then reduce heat to medium and add meatballs. Cook covered, for 25 minutes or until meatballs are cooked. Remove pan from heat.

Place remaining 2 eggs and lemon juice in a bowl. Add 60 ml hot soup and stir until combined. Stir egg and lemon mixture back into the saucepan of remaining soup, return pan to medium heat and cook for 3 minutes or until heated through. Do not allow soup to boil. Serve with extra parsley.

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