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Meatball soup with egg lemon sauce

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Greek
Keyword: soup
Servings: 4


For the meatballs

  • 500 gr minced beef
  • 1 onion, almost mashed
  • 1 carrot, almost mashed
  • 3 tbsp olive oil
  • 2 tbsp parsley or dill
  • 2 tbsp rice
  • salt
  • freshly ground pepper

For the soup

  • 1 onion, finely chopped
  • 1 carrots, chopped
  • 2 tbsp rice
  • 1 1/2 water or beef broth
  • salt
  • freshly ground pepper

For the egg-lemon sauce

  • 1 egg
  • lemon juice from one lemon


For making the meatballs

  • Using a blender, mash the onion and carrot. Be careful, the onion does not want to get out of its liquids.
  • Chop the parsley and set aside.
  • In a large bowl mix all the ingredients for the meatballs.
  • Shape the mixture into small balls and arrange them on a clean surface.

For making the soup

  • In a saucepan add all the soup ingredients and bring to a boil.
  • After boiling, reduce the heat and carefully add the meatballs.
  • Simmer for 20-25 minutes.

For making the egg-lemon sauce

  • Remove two cups of broth from the soup. Set aside.
  • In a bowl, whisk the eggs until frothy. Give extra attention to the white part of the egg. Slowly pour in the lemon juice and continue whisking.
  • Slowly drizzling the soup broth and keep whisking the egg-lemon mixture. Then add the mixture to the soup and boil for a few minutes.