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Youvarlakia soup

Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: Greek


  • 500 g beef mince
  • 1 medium onion
  • 2 cloves of garlic
  • 2 tbsp of barley or rice
  • A small bunch of parsley
  • Salt and pepper to taste
  • 1 tbsp of butter
  • 1 egg

Avgolemono sauce

  • 2 eggs
  • 1 lemon


  • You will first need to grate your onion, finely chop your parsley and mash the garlic cloves through the press.
  • In a large bowl, mix the mince meat with the herbs, salt and pepper to taste, rice, barley and one beaten egg.
  • Form the mixture into walnut sized balls.
  • In a large pot, warm up the butter and give your youvarlakia a quick browning to keep them firm for cooking.
  • Add enough water to cover them and bring to the boil.
  • Yourvarlakia will be ready after 30 minutes in the pot on medium heat

Avgolemono sauce

  • Beat the eggs lightly
  • add a half your broth, slowly, and the lemon juice
  • Return the avgolemono in the pot and cook in very low heat for a few minutes
  • serve immediately with a bit of parsley and freshly ground pepper.