Easy and Delicious Greek Soup of Meatballs in Creamy Egg Lemon Broth (Traditional Giouvarlakia Avgolemono)

And suddenly — as if everything else in life weren’t enough — you wake up one morning shivering, voice hoarse, throat sore, and feeling like you’ve swallowed thorns. You drag yourself out of bed, make a cup of tea (with honey, of course — it helps), and spend the day lying on the couch, staring at the ceiling.
But eventually, you crave something warm, comforting, and nourishing. Something that fills your stomach and soothes your soul. If you have some minced meat in the fridge, a couple of eggs, and a lemon or two, you’re in luck.
Because these Giouvarlakia — tiny, herby meatballs simmered in a light broth and finished with creamy egg-lemon sauce — are the definition of Greek comfort food. They smell of dill and parsley, and they taste like the kind of love only a Greek mom can give you.

Giouvarlakia (γιουβαρλάκια αυγολέμονο) are one of the most beloved winter dishes in Greece — tender meatballs floating in a delicate, lemony broth.
They bridge two worlds: the rustic simplicity of a soup and the velvety richness of avgolemono, Greece’s signature egg-lemon sauce. It’s the dish that greets you when you’re sick, homesick, or simply in need of comfort. Every family has its own version — with rice or without, thicker or lighter — but the feeling it gives is always the same: warmth and care in a bowl

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Tips for the Perfect Giouvarlakia

• If you plan to reheat the soup later, add 1 tbsp cornstarch to the lemon mixture — it prevents curdling.
• Use glacé rice (medium-grain) — it cooks gently and gives the right texture to the meatballs.
• Knead the mixture well (about 5 minutes) — it helps the meatballs stay firm and fluffy.
• Shape them evenly so they cook in the same time.
• Lightly dusting them with flour before cooking helps the broth thicken slightly.
• The broth can be made with fresh vegetables or a simple stock cube if you’re in a hurry.
• For a smooth avgolemono, always temper the eggs slowly with hot broth before adding to the pot.
• Don’t let the soup boil once you’ve added the egg mixture — just warm it gently.
• Finish with a sprinkle of fresh dill or parsley and serve immediately.

Here in CookinAthens, this is the soup we make when Athens turns grey and rainy. It’s our cure for cold days, quiet moods, and anyone who needs a little bowl of love — Greek style.

Storage

• Fridge: 3 days, airtight container.
• The soup thickens as it cools — add a splash of water or broth when reheating.
• Do NOT boil when reheating or the avgolemono will split.

Freezer

• You can freeze the meatballs and broth before adding the avgolemono.
• Do not freeze the finished soup with egg–lemon — it will separate.

Make-Ahead

• Cook the meatballs + broth a day ahead.
• Prepare avgolemono fresh just before serving.

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