Tradition Greek meatball soup (Giouvarlakia/Youvarlakia)


500 gr minced veal meat (keema)

2 medium onions

1/2 cup parsley

1/3 cup dill

1 egg

30-45 ml olive oil for the keema



1/2-3/4 cup rice

80 ml olive oil

1-1,5 lt boiling hot water

1 vegetable stock cube

2 eggs

60 ml lemon juice



One of the most beloved comfort food recipes in Greece, a true favourite for the kids! During the winter, we make it with the classic Greek egg-lemon sauce (avgolemono) while during the summer we prefer it with tomato sauce.

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