Calliope's Real Greek Food

cooking & stories in my Brooklyn kitchen

Greek Meatball soup

The name is Turkish: ‘yuvarlak köfte’, meaning round meatballs in a thick egg lemon soup. However, the dish has been registered Greek, too since it has been cooked in Greece for ages and it is an all time favorite in every Greek home. What I love about this dish is that it is a soup, yet it is not! The soup looks more like a thick sauce and it is entirely up to you to prepare this dish with more or less sauce and name it ‘soup’ or not!

Tip: make the meatballs as tiny as possible!


-       1 pound minced beef
-       1 egg
-       1 onion, grated
-       1 carrot, grated
-       ¼ white rice
-       ¼ cup extra virgin olive oil
-       2 tbsp. chopped dill
-       2 tbsp. chopped parsley
-       salt & pepper

For the sauce

-       3 tbsp. butter
-       3 tbsp. flour
-       4 cups chicken or vegetable broth
-       2 chopped carrots (optional)
-       parsley & dill bouquet (optional)
-       2 eggs (for the egg lemon sauce)
-       2 lemons (for the egg lemon sauce)

Preparation Method

1. Mix the meatballs ingredients in a bowl and let it rest for 30 minutes in the fridge
Start with the sauce/ soup: in a pot, melt the butter, add the flour and let this roux cook for a couple of minutes
Remove from the heat and add the chicken stock, mixing really well, to avoid lumps
Bring it back to the stove and add the meatballs allowing them to simmer for 20 minutes
Remove from fire and prepare the egg and lemon sauce; beat the eggs and lemon juice together and temper this mixture by adding a few ladles of the cooking liquid.  Add to the pot, shaking the pot a few times.  

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 6

(Illustration by minifrenchie)