Go Back

Greek Lemon Chicken Soup (Youvarlakia Avgolemono)

A comforting Greek soup featuring tender meatballs and a zesty lemon broth, perfect for any time of year.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Broth
  • 10 cups water The essential base for creating a rich and flavorful broth.
  • 3 tbsp Better Than Bouillon Roasted Chicken Base Adds depth and enhances the chicken flavor.
  • 1 tbsp olive oil For sautéing, providing a healthy and aromatic fat.
  • 1/2 tbsp dried dill Infuses a lovely herbal note.
For the Meatballs
  • 675-700 grams ground chicken The star protein, providing a tender and juicy texture.
  • 3/4 cup short grain rice Adds heartiness and absorbs the broth.
  • 1 medium yellow onion, diced Provides sweetness and aroma.
  • 1 1/2 tsp salt Essential for flavor balancing.
  • 1/2 tsp pepper A hint of spice.
  • 2 tbsp olive oil Additional for sautéing.
  • 1 tbsp fresh dill, minced To garnish and enhance flavor.
For the Avgolemono
  • 3 large eggs (separate whites from yolks) For the creamy avgolemono sauce.
  • 1 cup Better Than Bouillon Roasted Chicken Base Stock For the avgolemono mix.
  • 1 tbsp extra virgin olive oil Adds richness.
  • 1 large red onion, finely diced Adds color and flavor.
  • 3 cloves garlic, minced Infuses the dish with aromatic goodness.
  • 450 grams ground chicken To ensure ample meatballs.
  • 1 bay leaf Adds aromatic depth.
  • 1 long strand lemon zest Enhances lemon flavor.
  • 1/4 cup fresh chopped dill For garnish and additional herbal flavor.
  • salt, pepper, and olive oil For garnish, enhances presentation and taste.

Method
 

Make the Broth
  1. Grab a large pot and add 10 cups of water, 3 tbsp of Better Than Bouillon Roasted Chicken Base, 1 tbsp olive oil, and 1/2 tbsp dried dill. Stir everything together and bring it to a boil over high heat.
Prepare the Meatballs
  1. In a bowl, combine the ground chicken, short grain rice, diced yellow onion, salt, pepper, olive oil, and fresh minced dill. Mix well until all ingredients are thoroughly combined.
  2. Shape the mixture into large meatballs, aiming for about 20-22 pieces.
Cook the Soup
  1. Once the broth is boiling, gently add the meatballs and keep the heat at high until the mixture is at a simmer. Then, reduce the heat to medium-low, cover the pot most of the way with a lid, and let it simmer for 30-40 minutes until the meatballs and the rice inside them are cooked thoroughly.
Make the Avgolemono
  1. Remove the pot from the heat. Carefully scoop out 1 cup of the stock into a measuring cup, taking care to only collect the liquid and not the meatballs.
  2. In two separate bowls, separate the egg whites and yolks. Whisk the egg whites vigorously until frothy. Gradually add the egg yolks, whisking until well combined. Slowly drizzle in the lemon juices while continuously whisking.
  3. Slowly incorporate the reserved stock into the egg mixture, whisking steadily to combine.
Finish the Soup
  1. Pour the avgolemono mixture into the pot of soup, stirring constantly until combined. Taste and adjust the seasoning with more salt and pepper if desired.
  2. Serve the soup in bowls, garnishing each with fresh dill and a drizzle of olive oil.

Notes

To maintain creaminess of the avgolemono, temper the egg mixture by gradually incorporating the hot broth; this prevents curdling. For extra flavor, consider adding a pinch of crushed red pepper flakes to the soup while it simmers. Serve fresh to preserve texture, but excess can be refrigerated for later enjoyment.