Youvarelakia – Greek Meatball Soup


– 500 g lean beef mince
– 1 medium onion – finely chopped
– Small bunch parsley – finely chopped
– Half a cup of arborio rice
– Olive oil – 3 tablespoons
– 1 small carrot – chopped in small chunks
– Salt and pepper
– 1 tbsp butter
– 1 vegetable stock cube
– 2 tbsp all-purpose flour
– Juice of one lemon
– 1 litre water


Firstly place a pan over medium heat, add the olive oil and fry the onion until it gets translucent. Once ready, set aside to cool a little.
Secondly place the mince in a bowl along with the finely chopped parsley, the rice and the cooked onion. Using your hands mix until all the ingredients are well combined.

Place a pan over low to medium heat and add 1 litre water in the pan, add the carrot and vegetable stock cube. Put the lid on and continue with making your meatballs.

Take small chunks of the mince mixture and using your hands, shape the meatballs.  Once you have shaped your meatballs, roll them in the flour to coat them lightly. Once the meatballs are coated in flour, add them to the water. A tablespoon of butter adds flavour along with salt and pepper.

Let the meatballs cook for 40 to 45 minutes – the juice of a half a lemon is now required. You add more if you like later on.
Taste for seasoning and serve!