Youvarlakia Greek Meatball Soup: The Ultimate Comfort Food
If you’re looking for a traditional Greek meatball soup recipe, here it is. Youvarlakia (pronounced “you-var-lay-kay”) is traditionally made with lamb but I prefer pork because that’s what I had on hand at the time of this post. It’s also great with ground turkey if you can find it in your grocery store or butcher shop!
To make the meatballs:
Mix the ground beef and pork with the rice, egg and herbs.
You can add breadcrumbs to the mixture if you want a more traditional meatball soup feel.
Add Salt
Add salt, pepper, nutmeg and garlic powder to taste. Be generous with the salt!
Combine everything well using your hands.
Now, you’re going to combine everything in a large bowl. Using your hands is the best way to go here because it makes it easier for you to mix the ingredients together. If you don’t have any wooden spoons or serving spoons handy, use an empty cereal box as long as it doesn’t have sharp edges like those used for making sandwiches.
Set aside for at least an hour to let the flavors meld together
You’ll want to let the flavors meld together for at least an hour, but it’s best if you can leave it overnight in the refrigerator.
When ready to cook, shape the mixture into small balls (about 1-1 1/2″ diameter).
Use a small ice cream scoop, cookie scoop or tablespoon to shape the mixture into small balls (about 1-1 1/2″ diameter).
Roll in flour or bread crumbs before frying.
Heat oil in a heavy pan over medium heat until hot but not smoking. Fry meatballs for about 10 minutes on each side until golden brown and cooked through; drain on paper towels if necessary.
Put the meatballs in a large saucepan
Put the meatballs in a large saucepan and cover with cold water. Bring to a boil over medium-high heat, then lower to medium-low and simmer for about 40-45 minutes until done. Remove from water and set aside.
If you want to cook them separately, add them directly into your soup before serving or use tongs to transfer them into the soup after it has simmered for about 15 minutes (this will ensure an even texture).
Pour 8 cups of water into a large saucepan over high heat. When the water is boiling add the bouillon cube or granules and dissolve in hot water.
Add the carrots, celery and onion
Now add the carrots, celery and onion (if desired) to the water and simmer for 10 minutes or until vegetables are tender but not mushy.
Add a dash of lemon juice or vinegar to prevent veggies from losing color.
Add a dash of lemon juice
It’s a good idea to add a dash of lemon juice or vinegar to prevent veggies from losing color (optional). If you don’t have time to wait for your vegetables to soften, you can also add a cup of water and let it boil on medium high heat until the vegetables are soft enough.
Reasons to try this recipe:
- The ideal comfort dish for chilly weather, and very simple to prepare.
- Protein and vitamins from all the vegetables make a nice mix.
- Serves a large family or leftovers can be kept in the refrigerator for up to 3 days.
- Excellent concept to get young kids to eat their meat and vegetables.
We hope you enjoy this recipe and if you try it, let us know how it turned out!
