Meatball soup (giouvarlakia)

I can't help but laugh when I remember the first time I tried to make this soup. I rushed so much with the meatballs that they all crumbled in the soup, and I ended up with a weird stew instead of what I wanted. Since then, I make meatball soup with egg and lemon about every few weeks, and I admit I've developed some habits to get it right. I usually lack patience, but here every step really matters, especially with the meat mixture and how you beat the eggs at the end. Other than that, it’s not complicated at all. I've also noticed that sometimes people add too much rice or forget to salt the broth before adding the meatballs, which honestly ruins the flavor.

It takes about an hour and a bit, including washing the dishes, but the actual work isn’t that much; you just have to keep an eye on the pot. It yields about 5-6 large servings, enough for four people to eat until they can't anymore or even more if you're stingy with the portions. It's not hard to make; I’d say it’s at that level of "I know how to boil water, let’s try making meatball soup."

Ingredients for a medium pot (about 3 liters):

- Ground beef – 500 g (should be somewhat lean, but not super dry, otherwise the meatballs turn out rubbery)
- Onion – 1 medium piece (grated, not chopped, so there are no large pieces in the meatballs)
- Rice – 1 small cup (I use about 100 g; regular rice works, not just sticky rice)
- Eggs – 3 pieces (two for the final mix and one in the meatball mixture)
- Dill – a small bunch (finely chopped; adds flavor and freshness to the meatballs)
- Celery – about half a small root (or a quarter, if you don't like a strong flavor)
- Potatoes – 1-2 small pieces (cut into cubes; they add texture and thicken the soup a bit)
- Salt – to taste (I add it from the start; otherwise, the boiled meat is bland)
- Pepper – to taste, but not too much, so it doesn't overpower
- Lemon – 1 large piece or two small ones (juice – at the end)
- Oil – 2-3 tablespoons (a little in the meatball mixture, the rest in the soup for flavor and clarity)
- Delikat or vegeta – 1 tablespoon (not mandatory, but if you add it, don’t add too much, just for flavor)
- Water – about 2.5-3 liters (depending on how thick you want the soup)

I also mentioned why I use each ingredient: the meat is clearly the "base," the onion and dill give flavor to the meatballs, and the egg binds them. If there's too much rice, the meatballs puff up weirdly, but if there's too little, they fall apart. The celery and potatoes make the soup heartier and round out the flavor. The lemon at the end is the "secret ingredient"; without it, you won't taste the egg.

Preparation method:

1. I prepare the vegetables for the soup. I peel and cut the celery and potatoes into small cubes. I don’t add carrots; I think they ruin the taste, but anyone who wants to can add them. I toss them directly into the pot with cold water, about 2.5-3 liters. I turn on the heat to let them simmer slowly from the start.

2. I put a handful of rice (from what’s left after the meatballs) directly into the soup, not too much, just enough so it doesn’t turn into pilaf. I use about a quarter of a cup. I also add a little oil to the water (one tablespoon), plus salt, a pinch of pepper, and if I feel fancy, a tablespoon of Delikat or vegeta. I’ve noticed that if you don’t add oil from the beginning, the soup tastes bland, and the meatballs don’t cook nicely.

3. While the vegetables are boiling, I start on the meatballs. I mix the meat with the grated onion, chopped dill, rice (about half a cup), one whole egg, a little salt, pepper, and a tablespoon of oil (it binds better and doesn’t stick to your hands). I mix everything by hand, not with a spoon, pressing well until I feel it’s come together a bit.

4. When the pot with the vegetables starts to boil (not before, or everything falls apart), I wet my hands and form the meatballs, about the size of a ping-pong ball. I don’t make them too big because they puff up while boiling. I carefully drop them one by one into the soup. I don’t throw them in forcefully, so they don’t break apart.

5. I let them boil on low heat, with the lid half on, for about 20-25 minutes. If you want to be sure they’re done, cut one in half. If it's pink in the middle, leave them a bit longer. During this time, I skim the foam off the top, so the soup doesn’t turn cloudy. (Not always; sometimes I forget, and nothing serious happens.)

6. At the end, I prepare to "temper" the soup. In a bowl, I beat the two remaining eggs well, with a pinch of salt and the juice of one lemon (about 3-4 tablespoons or to taste). I take out about 2-3 small ladles of hot broth from the pot and gradually pour it over the eggs, stirring continuously (otherwise, it will coagulate like an omelet, and you won't achieve anything). Once the eggs are tempered, I pour the mixture back into the pot in a thin stream, stirring gently. I let it come to a gentle boil for about a minute, then turn off the heat.

7. I taste the soup, adjust the salt, pepper, and if it seems bland, I add a splash of lemon. I let it sit with the lid on for a few minutes to let the flavors settle.

Why do I make this soup often? Because it's easy to make, fills you up quickly, and it has that authentic homemade taste, no matter if it's hot or cold outside. It's easy to adapt – if I don’t have beef, I've made it with chicken, and it turns out great. Plus, when you have guests or are in a rush, it always impresses and doesn't require hours at the stove. I also like that I can make it more sour or sweeter, depending on how much lemon I feel like adding. If it sits overnight, it seems even better – the meatballs absorb the broth, and everything becomes more "rounded," so to speak.

Tips, variations, and serving ideas:

Useful tips:

- If you add too much rice to the meatballs, they will fall apart or be bland. Don’t skimp on the dill.
- When tempering with egg, don’t pour the hot broth over the eggs all at once. Gradually, with the ladle, and stir continuously; otherwise, it turns into mush.
- Don’t use cold eggs from the fridge. Let them reach room temperature; otherwise, they will curdle more easily in the soup.
- If you skip the oil step in the meatballs, sometimes they stick together or don’t have that soft texture.
- Don’t add carrots (or only add a little if you must), as they give a weird sweetness to this soup.

Ingredient substitutions/adaptations:

- The beef can be replaced with chicken or even turkey – it's leaner, but it turns out blander, so don’t forget the extra dill and pepper.
- For a gluten-free version, skip the Delikat (or use gluten-free labeled) and choose a safe rice.
- For a vegan version, make "meatballs" from chopped mushrooms and rice or boiled lentils with a bit of chickpea flour.
- You can replace the eggs in the tempering with rich natural yogurt (it gives a different taste, but it works).
- You can use mixed greens: dill with parsley if you don’t want a strong dill taste.

Variations:

- If you want it even heartier, add a green bell pepper or a slice of leek at the beginning, but remove them at the end, as they only add flavor.
- It can also be soured with borscht (not for me, but I've seen it done by others).
- Some add a pinch of lemon zest to the meatball mixture for a fresh note, but be careful not to make it bitter.
- The meatballs can be made smaller and served as "balls" in a large bowl of clear soup for festive meals.

Serving ideas:

- It goes well with fresh bread, especially with a thick crust.
- Sprinkle some fresh dill or parsley on top at the end.
- If you want it to look nice, serve with a slice of lemon in the bowl.
- A glass of dry white wine or cold sparkling water pairs well if you want something lighter.

Frequently asked questions:

What do I do if my meatballs fell apart in the soup?
Most likely, you either added too much rice, didn’t add an egg, or didn’t let the mixture bind. Another reason could be that you tossed the meatballs into the soup before it was boiling. Next time, make them smaller and wet your hands, and don’t stir the pot immediately after adding them – let them "set" for a few minutes.

The soup curdled when I tempered it with egg. Why?
Most often, it’s because you poured the hot broth over the eggs too quickly, or the eggs were cold. They need to be "tempered" gradually and mixed well.

Can I use mixed meat (beef and pork)?
Yes, but the flavor will be richer. I’ve made it with a mix, and it results in a heartier soup, but the meatballs are juicier. If you like it, go for it, just reduce the amount of oil in the mixture a bit.

How do I prevent the meatballs from being rock hard?
If you don’t knead them enough or use too lean meat/without a bit of oil, they’ll end up like "tennis balls." They need to be mixed well and not boiled too hard (not on high heat).

Can I make this soup without Delikat/vegeta?
Absolutely. Just use salt, a bit more greens, and if you want, a little parsley root. It’s not mandatory to use Delikat; many don’t use it at all.

Nutritional values (approximate):

If you use all the ingredients above and don’t overdo it with the bread, you’re looking at about 350-400 kcal per large serving. A serving of soup (about 400 ml) has around 20-25 g of protein (the meat and eggs help a lot), 10-15 g of fat (from the meat, eggs, and a bit of oil), and about 25-30 g of carbohydrates (rice, potatoes). It’s filling, and if you don’t add too much fat or very fatty meat, it’s not "heavy." It’s also suitable for those following a more balanced diet or looking for a lunch option without frying and flour.

How to store and reheat:

It keeps perfectly for two to three days in the fridge in a covered container. When reheating, it’s best on low heat, so it doesn’t boil violently, which could cause the egg tempering to break. If you leave it on high heat, the eggs will clump together, and you’ll end up with "strips." You can also reheat in the microwave, but still on low power, possibly covered with foil or a lid. If it thickens too much from the rice, add a bit of water or clear broth and adjust the taste with salt and lemon. Rarely, if it sits for several days, the rice absorbs all the liquid, and you’ll need extra liquid when reheating. The taste doesn’t change; in fact, it might even taste better the next day.

 Ingredients: 500g ground beef, one onion, one cup of sticky rice, dill, celery, 1-2 potatoes, salt, pepper, oil, 3 eggs, one lemon, one tablespoon of seasoning.

 Tags:  meatball soup