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This traditional Greek meatball soup finished off in a creamy egg lemon sauce is one of Greece’s most popular dishes in the cooler months. With a few key ingredients and very simple steps, you can create a beautiful meal for the entire family. 

  • 500 x grams lean minced beef
  • 1 x cup medium grain rice
  • 1/4 cup x parsley, chopped 
  • 1 x onion, chopped
  • 1 x clove garlic, chopped
  • 2 x lemons, juiced
  • 2 x eggs
  • 1/4 x cup olive oil
  • salt & pepper to taste
  • Place mince, chopped onion, rice, garlic and parsley in a large bowl.
  • Add salt, pepper and olive oil. 
  • Knead the mixture with your hands, until smooth in texture. 
  • Allow to rest in fridge for 10 minutes.
  • Fill a large pot 3/4 of the way with water and bring to a boil.
  • Add the meatballs gently, one by one, using a spoon. 
  • Lower heat to medium and allow to simmer for 50 minutes. 
  • To make the lemon sauce, crack the eggs in a bowl and whisk. Add lemon juice and whisk well. 
  • Add 2 x ladles of juice from the soup into bowl and whisk thoroughly and quickly. 
  • Stir the egg lemon sauce into soup and cook for another couple of minutes on low heat. 

Recipe and Image by IN+SIGHTS GREECE © (Copyright) 


The Athens Guide

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