Traditional Greek Meatball Soup

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Source: Miss Lucky Pony

Traditional Greek Meatball Soup

Traditional and authentic flavours.


- 500 grams mince beef

- 1 large finely chopped onion

- 3 tablespoons uncooked white rice

- 2 tablespoons chopped parsley

- 550mls beef/chicken stock

- Salt and pepper to taste

- 1 egg white lightly beaten


- 4 eggs

- 4 tablespoons lemon juice

- 2 cups of cooked broth from above


1. Place all the ingredients, minus the ones for the egg sauce together in a bowl. Using your hand’s mix well.

2. Start rolling out meatballs about the size of a walnut.

3. Roll them individually lightly in flour and set aside on a tray.

4. Bring the 550 MLS stock to a boil in a pot.

5. Carefully add the meatballs to the stock as not to break them.

6. Lower the heat and simmer for about 30 minutes.

7. Remove the pot from the stove, take 2 cups of the liquid out to make the lemon sauce.

8. In a separate bowl beat the 4 eggs with an electric mixer until light and fluffy.

9. Slowly add the lemon juice whilst still beating.

10. Gradually add the two cups of stock while you continue mixing it.

11. Then add this sauce to the pot with the remaining stock and meatballs. Make sure your pot is not on the stove when adding this sauce.

12. And you’re done! Enjoy.


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