Youvarlakia is one of those soups you grow up with in a Greek kitchen and never forget. This youvarlakia (Greek meatball soup, sometimes called giouvarlakia) is all about tender meatballs simmered in a silky, lemony broth that feels like pure comfort in a bowl.

It’s also one of the most beloved variations of the classic egg-lemon tradition found in soups and used as a sauce in Greek cooking. Everything comes together in that tangy, velvety finish that Greeks have been making for generations. This version uses ground chicken for a lighter, softer bite that still delivers all the nostalgic flavor.

❤️ Why You’ll Love Youvarlakia

Pillowy chicken meatballs — Ground chicken mixed with short-grain rice creates incredibly tender meatballs that stay juicy as they simmer.

That lemony broth finish — The signature Greek egg-lemon sauce transforms the broth into something silky, bright, and deeply comforting.

A true Greek family classic — This is the kind of soup yia-yiá makes when someone needs warmth, care, or just a really good bowl of something homemade.

Two bonus ways to enjoy it — You’ll also find a deconstructed bowl version and a lemon sauce variation for extra flexibility.

What Is Youvarlakia?

Youvarlakia (also spelled giouvarlakia) is a traditional Greek meatball soup made by simmering small rice-filled meatballs in a flavorful broth. Once cooked, the soup is finished with a silky lemon-egg mixture that gives it its signature creamy, tangy character.

In Greek homes, this dish sits right alongside other staples of comfort like fasolada and everyday family favorites from across traditional Greek cuisine. It’s the kind of meal that shows up when the weather turns cold, when someone needs a pick-me-up, or when yia-yiá simply wants to feed everyone something nourishing.

Traditional versions are often made with beef or a beef-pork mix, but this version uses ground chicken for a lighter, more delicate meatball that still holds onto all the classic flavor.

The magic that sets youvarlakia apart from other meatball soups is that final lemon finish, a hallmark of Greek cooking that brings brightness and richness together in one spoonful.

Key Ingredients You’ll Need

Youvarlakia starts with simple ingredients, but each one plays a big role in building flavor and texture.

The Meatballs

Ground chicken forms the base of the meatballs, giving them a lighter texture than traditional versions made with beef. Short grain rice is mixed right into the meat; it cooks inside the meatball as it simmers, creating that signature soft, slightly springy bite.

Yellow onion, fresh dill, olive oil, salt, and pepper bring everything together. The dill is especially important here; it’s one of those unmistakable Greek flavors that define the dish.

The Broth

A simple base of water and roasted chicken stock creates depth and richness without needing hours of simmering. Olive oil and dried dill round it out, giving the broth a subtle herbal backbone that carries the meatballs.

The Egg-Lemon Finish

Eggs (whites and yolks separated), fresh lemon juice, and hot broth from the pot come together to create the signature silky finish. The egg whites are lightly whipped first to keep the texture airy and smooth.

For a deeper breakdown of this technique, see our guide to avgolemono soup.

Tips for Perfect Youvarlakia

Don’t overmix the meatballs — Mix just until everything comes together. Overworking the chicken makes them dense instead of tender.

Keep the simmer gentle — A low, steady simmer keeps the meatballs intact and prevents them from breaking apart.

Go small and even — Walnut-sized meatballs cook evenly and give you the perfect broth-to-bite ratio.

Temper slowly — When adding hot broth to the egg-lemon mixture, pour gradually while whisking constantly. This keeps the sauce silky.

Finish off the heat — Always remove the pot before adding the lemon-egg mixture to avoid curdling.

Variations

Deconstructed Greek Meatball Soup

This modern take turns the classic soup into a structured bowl with meatballs served over rice, greens, radishes, and olives, finished with a lemon-dill sauce on the side. It’s lighter, fresher, and perfect for meal prep while still keeping that Greek comfort-food soul.

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 large red onion, finely diced
• 3 garlic cloves, minced
• 450 grams ground chicken
• 1 bayleaf
• 1 long strand of lemon zest
• 3/4 cup short grain rice
• 2 tbsp Better Than Bouillon Organic Roasted Chicken Base
• 8 cups water
• 1/4 cup fresh chopped dill
• 3 eggs, separate whites and yolks
• 3 lemons, juiced
• 1 cup soup stock
• garnish: salt, pepper, olive oil

How to Make Deconstructed Greek “Meatball” Soup:

1. To a large soup pot add the olive oil over medium heat. When the pot is warm, add the diced onion. Cook for 4-5 minutes until softened, stirring occasionally. Add the minced garlic and cook 1-2 minutes until fragrant.
2. Add the ground chicken and cook, breaking it up into small pieces, until browned.
3. Stir in the strand of lemon zest, bayleaf and rice and cook for 1-2 minutes, stirring occasionally to coat with the flavors in the pot.
4. Add in the Better Than Bouillon Organic Roasted Chicken Base and stir to combine.
5. Then, add the water and stir to combine. Bring to a boil, once simmering, keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 25-30 minutes or until the rice is cooked through and the broth has slightly reduced.
6. Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock).
7. Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined. Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
8. Add the egg mixture into the pot of soup, constantly stirring until combined. Taste and adjust seasoning with salt and pepper, a big pinch of each if desired! Stir in the fresh dill until combined.
9. Serve in bowls garnished with fresh ground pepper and a drizzle of olive oil.

Greek Meatballs in Lemon Sauce

Instead of the traditional egg-lemon finish, this version uses a cornstarch-thickened lemon sauce with broth, lemon juice, and seasoning. It’s a great option if you want the same bright flavour without eggs, while still keeping that signature tangy finish.

Ingredients:

• 675-700 g ground chicken
• 3/4 cup short grain rice
• 1 yellow onion, finely chopped
• 1 1/2 tsp kosher salt
• 1/2 tsp ground pepper
• 2 tbsp extra-virgin olive oil
• 1 tbsp minced fresh dill
• 4 cups water
• 1 ½ tbsp Better Than Bouillon Roasted Chicken Base
• 1 1/2 cups water and/or chicken broth from the pot that meatballs cooked in
• 3 lemons, juiced
• 1 tbsp cornstarch
• 2 eggs
• 1/8 tsp turmeric
• 1/2 tsp kosher salt

How to Make Greek Meatballs in Lemon Sauce

1. Make the meatballs: Combine the ground chicken, rice, diced onion, salt, pepper, olive oil and fresh minced dill and mix to fully combine. Once combined, scoop about 1 1/2 tablespoons at a time and form into meatballs – you’ll get about 24 meatballs. Place each meatball onto a plate and then set aside.
2. Add 4 cups water and 1 ½ tablespoons chicken stock paste to a large pot or large high-sided skillet. Bring the broth to a boil over high heat. Once the broth is boiling, add the meatballs and keep over the high heat until simmering. Then turn to medium low, keep at a simmer with a lid on the pot most of the way for 35-40 minutes, until the meatballs and rice in the meatballs are cooked through.
3. When the meatballs are cooked through, set aside and make the lemon sauce.
4. Make the lemon sauce: using a blender, blend together 1 ½ cups water or chicken broth along with juice from 3 lemons, 1 tbsp cornstarch, 2 eggs and ground turmeric. Transfer to a small pot over medium heat, stirring often and let it thicken as the sauce cooks – about 3-4 minutes. Season with 1/2 tsp kosher salt. Remove from the heat.
5. Serve the meatballs and allow people to spoon over the amount of lemon sauce they would like. Top with fresh dill if desired and freshly ground black pepper.

Serving Suggestions

Youvarlakia is a full meal on its own, but a few simple sides make it even better.

• Warm crusty bread or pita for dipping into the broth
• A fresh Greek salad to balance the richness
• Crispy tomato fritters for a traditional meze-style spread

Sometimes, all you really need is a squeeze of lemon and a little extra dill on top.

Storage and Reheating

Fridge: Store in an airtight container for 3–4 days.

Freezing: Freeze the meatballs and broth separately from the egg-lemon mixture. The sauce is best made fresh.

Reheating: Warm gently over low heat. Add a splash of broth or water if it thickens. Avoid boiling to keep the texture smooth.

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Youvarlakia

Created By: Maria Koutsogiannis

5 from 10 votes

Youvarlakia is a tender Greek meatball soup with rice-studded chicken meatballs simmered in a light, lemony broth and finished with a silky egg-lemon sauce. Cozy, comforting, and full of classic Greek flavour in every spoonful.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine Greek

Servings 4

Calories 583 kcal

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Ingredients

  

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For the soup broth

• 10 cups water
• 3 tbsp Better Than Bouillon Roasted Chicken Base
• 1 tbsp olive oil
• ½ tbsp dried dill

For the meatballs

• 675-700 g ground chicken
• ¾ cup short grain rice
• 1 yellow onion diced
• 1 ½ tsp salt
• ½ tsp pepper
• 2 tbsp olive oil
• 1 tbsp fresh dill minced

For the avgolemono

• 3 lemons juiced
• 3 eggs seperate whites from yolks
• 1 cup Better Than Bouillon Roasted Chicken Base Stock from the soup.

Variation: Deconstructed Greek Lemon Chicken Meatball Soup

• 1 tbsp extra virgin olive oil
• 1 large red onion, finely diced
• 3 garlic cloves, minced
• 450 grams ground chicken
• 1 bayleaf
• 1 long strand of lemon zest
• ¾ cup short grain rice
• 2 tbsp Better Than Bouillon Organic Roasted Chicken Base
• 8 cups water
• ¼ cup fresh chopped dill
• 3 eggs, separate whites and yolks
• 3 lemons, juiced
• 1 cup soup broth
• garnish: salt, pepper, olive oil

Variation: Greek meatballs in lemon sauce

• 675-700 g ground chicken
• ¾ cup short grain rice
• 1 yellow onion, finely chopped
• 1 ½ tsp kosher salt
• ½ tsp ground pepper
• 2 tbsp extra-virgin olive oil
• 1 tbsp minced fresh dill
• 4 cups water
• 1 ½ tbsp Better Than Bouillon Roasted Chicken Base
• 1 ½ cups water and/or chicken broth from the pot that meatballs cooked in
• 3 lemons, juiced
• 1 tbsp cornstarch
• 2 eggs
• ⅛ tsp turmeric
• ½ tsp kosher salt

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Instructions

 

• Make the broth: Add to a large pot, the water, Better Than Bouillon Organic Roasted Chicken Base, olive oil and dried dill. Stir together and bring to a boil over high heat.
• While you're waiting for the water to boil, make the meatballs. Combine the ground chicken, rice, diced onion, salt, pepper, olive oil and fresh minced dill and mix to fully combine.
• Shape into large meatballs, dividing mixture to make about 20-22 meatballs.
• Once the broth is boiling, add the meatballs and keep over the high heat until simmering. Then turn to medium low, keep at a simmer with a lid on the pot most of the way for 30-40 minutes until the meatballs and rice in the meatballs are cooked through.
• Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock, no meatballs).
• Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined.  Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
• Add the egg mixture into the pot of soup, constantly stirring until combined. Taste and adjust seasoning with salt and pepper, a big pinch of each if desired! Serve in bowls topped with fresh dill and a drizzle of olive oil.

Variation: Deconstructed Greek Lemon Chicken Meatball Soup

• To a large soup pot add the olive oil over medium heat. When the pot is warm, add the diced onion. Cook for 4-5 minutes until softened, stirring occasionally. Add the minced garlic and cook 1-2 minutes until fragrant.
• Add the ground chicken and cook, breaking it up into small pieces, until browned.
• Stir in the strand of lemon zest, bayleaf and rice and cook for 1-2 minutes, stirring occasionally to coat with the flavours in the pot.
• Add in the Better Than Bouillon Organic (or non) Roasted Chicken Base and stir to combine.
• Then, add the water and stir to combine. Bring to a boil, once simmering, keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 25-30 minutes or until the rice is cooked through and the broth has slightly reduced.
• Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock).
• Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined.  Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
• Add the egg mixture into the pot of soup, constantly stirring until combined. Taste and adjust seasoning with salt and pepper, a big pinch of each if desired! Stir in the fresh dill until combined.
• Serve in bowls garnished with fresh ground pepper and a drizzle of olive oil.

Variation: Greek meatballs in lemon sauce

• Make the meatballs: Combine the ground chicken, rice, diced onion, salt, pepper, olive oil and fresh minced dill and mix to fully combine. Once combined, scoop about 1 1/2 tablespoons at a time and form into meatballs – you’ll get about 24 meatballs. Place each meatball onto a plate and then set aside.
• Add 4 cups water and 1 ½ tablespoons chicken stock paste to a large pot or large high-sided skillet. Bring the broth to a boil over high heat. Once the broth is boiling, add the meatballs and keep over the high heat until simmering. Then turn to medium low, keep at a simmer with a lid on the pot most of the way for 35-40 minutes, until the meatballs and rice in the meatballs are cooked through.
• When the meatballs are cooked through, set aside and make the lemon sauce.
• Make the lemon sauce: using a blender, blend together 1 ½ cups water or chicken broth along with juice from 3 lemons, 1 tbsp cornstarch, 2 eggs and ground turmeric. Transfer to a small pot over medium heat, stirring often and let it thicken as the sauce cooks – about 3-4 minutes. Season with 1/2 tsp kosher salt. Remove from the heat.
• Serve the meatballs and allow people to spoon over the amount of lemon sauce they would like. Top with fresh dill if desired and freshly ground black pepper.

Notes

• If you love this soup, you’ll also enjoy our Traditional Chicken Avgolemono Soup

Nutrition

Calories: 583kcal | Carbohydrates: 47.6g | Protein: 38.2g | Fat: 28.6g | Saturated Fat: 6.7g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 15.1g | Trans Fat: 0.1g | Cholesterol: 285mg | Sodium: 1072.5mg | Fiber: 1.5g | Sugar: 6.6g

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