Name: Giouvarlakia Soupa (Greek Beef and Rice Meatballs in Egg-Lemon Soup) Recipe
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Greek
Ingredients: 4 cups (960 ml) hot vegetable stock; 4 cups (960 ml) cold tap water; 1 tablespoon (15 g) butter; 1 3/4 teaspoons (11 g) salt, divided; 2 pounds (900 g) ground beef (or a mix of ground beef and pork); 1/2 cup (85 g) arborio rice; 3/4 cup (140 g) minced onion (lightly packed); 1/4 cup (15 g) finely chopped parsley leaves (tightly packed); 1 teaspoon dried tarragon; 1 tablespoon (15 ml) olive oil; 1/2 teaspoon black pepper; 2 eggs; 5 tablespoons (75 ml) freshly squeezed lemon juice; Freshly ground black pepper; Fresh crusty bread; Feta cheese

If you love cozy, comforting soups that feel like a warm hug on a chilly day, then you’ve got to try this Giouvarlakia Soupa (Greek Beef and Rice Meatballs in Egg-Lemon Soup) Recipe. I absolutely love how tender the beef meatballs get as they soak up the delicate lemony broth, and the subtle hint of tarragon just takes it to a whole new level. It’s the kind of dish that invites long conversations and second helpings, so stick with me — I’ll show you exactly how to get this soul-satisfying soup just right!

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Why You’ll Love This Recipe

Unbeatable Comfort Food: The meatballs are juicy, and the lemon-egg broth adds a fresh brightness you won’t believe.
Slow Cooker Friendly: Set it and forget it—perfect for busy days when you want homemade without the fuss.
Traditional Greek Flavor: If you adore Mediterranean food, this brings authentic tastes right to your kitchen.
Family Favourite: My family begs for this soup every time I make it—and I bet yours will, too.

Two white bowls of light beige soup with three small meatballs in each, topped with a small green parsley leaf, sit on a rustic wooden board. Next to the bowls are three slices of white bread, two white blocks of cheese, and a bunch of fresh green parsley. Two squeezed yellow lemon halves rest against the parsley. Part of a black pot filled with the same soup is visible on a textured brown mat under the board. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of Giouvarlakia Soupa lies in its simple, quality ingredients working in harmony. The beef and rice meatballs cook tender in a buttery vegetable stock, then get enriched with fresh lemon juice and eggs for that signature tangy finish. When shopping, you’ll want fresh parsley and a good quality vegetable stock to keep flavors vibrant.

Vegetable Stock: Using a flavorful, hot vegetable stock gives the soup a rich base and keeps it vegetarian-friendly for the broth itself.
Ground Beef: I like a bit of fat content (around 20%) for juicy meatballs, but you can blend with ground pork if you want an even softer texture.
Arborio Rice: This short-grain rice adds creaminess without falling apart, perfect bound into meatballs.
Minced Onion: Fresh is best—it adds sweetness and moisture that meatballs really need.
Parsley: Fresh and finely chopped for that herby green pop inside the meatballs.
Dried Tarragon: Don’t skip this! It adds that subtle licorice note that’s classic in Greek cooking.
Butter: Adds richness and helps round out the flavors in the broth.
Olive Oil: A splash inside the meat mixture keeps things moist and adds Mediterranean depth.
Eggs: Used both inside the meatballs and to create the creamy egg-lemon sauce.
Fresh Lemon Juice: The key to giving the soup its bright, fresh tang. Trust me, fresh squeezed is a game changer.
Salt and Black Pepper: For seasoning both the meatballs and the soup perfectly.
Fresh Crusty Bread: Essential for mopping up every last drop.
Feta Cheese: Crumbled on top for a salty, creamy finish everyone loves.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this recipe quite a bit, and it’s surprisingly adaptable. Feel free to customize it to suit your family’s tastes or dietary needs. That’s part of the fun for me—making it mine each time!

Meat Mix: I sometimes swap in half ground pork or lamb for a richer flavor; lamb adds that authentic Greek touch.
Herbs Variation: Fresh dill or mint can be used instead of tarragon if that’s what you have on hand—tastes fresh and different.
Rice Substitute: Some folks like using short-grain white rice or even orzo pasta for a helpful twist.
Veggie Boost: Adding grated carrot or zucchini to the meatball mixture can sneak in some extra nutrition without compromising flavor.

How to Make Giouvarlakia Soupa (Greek Beef and Rice Meatballs in Egg-Lemon Soup) Recipe

Step 1: Prepare the Broth and Meatball Mixture

Start by pouring the hot vegetable stock and cold water into your slow cooker. Add the butter and just a quarter teaspoon of salt to the broth — this gives it a subtle richness without overpowering the meatballs. While that’s warming up, mix the ground beef, rice, minced onion, finely chopped parsley, dried tarragon, olive oil, the rest of the salt, and black pepper in a large bowl. Knead everything gently with your hands for a couple of minutes until it’s well combined but not overworked — this helps keep the meatballs tender.

Step 2: Shape and Cook the Meatballs

Scoop about three tablespoons of your meat mixture and shape into a large, round meatball. Don’t pack too tightly — just enough so it holds together. I like to line them up on a plate before gently lowering them into the slow cooker. You should have around 22 meatballs total. Cook them on low for 5 to 6 hours. This slow simmering makes the meat incredibly tender and allows the flavors to meld beautifully.

Step 3: Finish with the Egg-Lemon Sauce

Once the meatballs are cooked, turn off the slow cooker. Now comes the trickiest part — tempering the egg and lemon mixture so it doesn’t scramble. Beat the eggs and lemon juice in a separate bowl. Then, while whisking continuously, ladle hot broth from the slow cooker into the egg mixture, one tablespoon at a time at first, then gradually more. This slowly raises the temperature of the eggs. When the mixture feels warm to the touch, pour it back into the pot and stir gently. That glossy, velvety sauce is the heart of Giouvarlakia Soupa.

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Pro Tips for Making Giouvarlakia Soupa (Greek Beef and Rice Meatballs in Egg-Lemon Soup) Recipe

Rice Texture Matters: I discovered that using arborio rice keeps the meatballs creamy yet intact, so don’t swap it for long-grain rice or the texture won’t be the same.
Gentle Handling: When mixing and shaping, use a light touch. Overworking the meat toughens meatballs, and they might break apart in the broth.
Tempering Eggs Slowly: Pouring hot broth slowly into the eggs prevents scrambling—take your time here to nail that silky sauce.
Don’t Skip Fresh Lemon: Bottled lemon juice doesn’t give the same vibrant flavor. Freshly squeezed lemon juice is what makes this soup sing.

How to Serve Giouvarlakia Soupa (Greek Beef and Rice Meatballs in Egg-Lemon Soup) Recipe

Two white bowls are shown, each filled with a light beige broth and three brown, crumbly textured meatballs topped with a small green parsley leaf. The bowls sit on a wooden board placed over a woven mat, with slices of bread, white cheese wedges, lemon halves, and green parsley in the blurred background. To the right, there is a shiny silver slow cooker. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish each bowl with a generous twist of freshly ground black pepper and a sprinkle of crumbled feta. The salty feta contrasts beautifully with the tart broth. Sometimes, I add a little extra chopped parsley on top for freshness and color—it makes a difference visually and flavor-wise.

Side Dishes

A slice of warm crusty bread is non-negotiable in my house for dunking into all that delicious broth. Sometimes I serve this alongside a simple Greek salad with cucumbers, tomatoes, olives, and red onion dressed with olive oil and oregano—it keeps the meal balanced and fresh.

Creative Ways to Present

For special dinners, I like to serve Giouvarlakia Soupa in shallow bowls, ladle the soup with a few meatballs upfront, then garnish with a lemon wedge and a drizzle of good olive oil. You can even sprinkle some toasted pine nuts on top for an unexpected crunch that guests rave about.

Make Ahead and Storage

Storing Leftovers

This soup actually tastes even better the next day once the flavors meld more. I store leftovers in an airtight container in the fridge and separate the meatballs and broth if I can—to keep that lemon-egg sauce texture intact.

Freezing

I’ve frozen both the broth and the meatballs separately with great success. Just defrost overnight in the fridge, then gently reheat on the stove. This makes it a perfect meal prep option that feels homemade and fresh.

Reheating

Reheat slowly over medium-low heat to avoid curdling the egg-lemon broth. Stir gently and add a splash of water or broth if it thickens too much. Trust me, reheated Giouvarlakia Soupa will warm your soul again.

FAQs

Can I make Giouvarlakia Soupa without a slow cooker?

Absolutely! You can simmer the meatballs gently in a pot on the stove over low heat for about 1.5 to 2 hours. Just keep the heat low and watch the broth so it doesn’t reduce too much. The slow cooker just makes it more hands-off.
What if I don’t have tarragon—can I substitute it?

Yes, if tarragon isn’t available, dill or fresh oregano work well as substitutes. Each herb brings a slightly different flavor profile, so pick what you enjoy the most or have on hand.
How do I prevent the egg from scrambling in the soup?

Tempering the egg mixture by slowly whisking in warm broth is essential. Adding hot soup too quickly can cause the egg to cook unevenly and scramble. Take your time pouring broth into the eggs gradually, stirring constantly.
Can I use chicken instead of beef for the meatballs?

You can, but keep in mind that chicken meatballs tend to be more delicate and might need a binder like an extra egg or breadcrumbs to hold together better. Cooking time might also be slightly shorter to prevent drying out.

Final Thoughts

When I first tried making Giouvarlakia Soupa (Greek Beef and Rice Meatballs in Egg-Lemon Soup) Recipe, I was blown away by how such simple ingredients could create something so layered and tender. This soup is pure comfort with a bright punch of lemon that feels fresh without being overpowering. If you’re looking for a recipe to curl up with after a long day or to impress guests with authentic Greek flavors, this is your go-to. I can’t wait for you to try it and make it your own—trust me, once you do, it’ll become a staple in your kitchen just like it did in mine!