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TRADITIONAL GREEK-STYLE MEATBALL SOUP

By Delicious Recipes!Posted on
TRADITIONAL GREEK-STYLE MEATBALL SOUP

TRADITIONAL GREEK-STYLE MEATBALL SOUP

Experience tender, melt-in-your-mouth meatballs gently simmered in a silky, tangy broth infused with fresh dill and lemon. This comforting dish blends the warmth of a hearty soup with the bright notes of citrus and herbs, perfect for cozy family meals or light, flavorful lunches.

🕒 Prep Time: 20 min

🍳 Cook Time: 30 min
🍰 Yields: 5 servings

Ingredients

Soup Base:

  • 1 large carrot, grated
  • 2 tbsp oil
  • 1.8 liters water or chicken broth
  • Juice of 1 lemon (about 50–60 ml)
  • A few sprigs of fresh dill
  • Salt, to taste

Meatballs (Perisoare):

  • 450 g mixed minced meat (beef + pork, ground twice)
  • 1 small onion (about 50 g)
  • 45 g short-grain rice
  • 3 sprigs fresh dill, finely chopped
  • 1 small egg
  • 80 ml cold water
  • ½ tsp salt
  • 1/8 tsp ground black pepper
  • Several tablespoons flour (for coating)

Instructions

1. Prepare the Meatball Mixture

  • In a bowl, combine minced meat, rice, finely chopped dill, salt, and pepper.
  • Grate the onion and then squeeze out excess juice using a kitchen towel. Add the drained onion to the meat mixture.
  • Mix everything well, then add the egg and cold water. Knead thoroughly until you get a homogeneous, soft mixture (it will be quite loose—this is normal; do not add anything else).
  • Cover and refrigerate the mixture until ready to use.

Note: If you don’t have a small egg, beat a large egg and use half in the meat mixture; reserve the other half for the lemon-egg sauce (step 7).

2. Prepare the Soup Base

  • In a pot, heat the oil and sauté the grated carrot for about 10 minutes until softened.
  • Add water or chicken broth, a pinch of salt, and bring to a boil.

3. Shape and Cook the Meatballs

  • Wet your hands frequently with cold water to prevent sticking and form small meatballs about the size of Raffaello candies. You should get around 35 meatballs.
  • Lightly coat each meatball in flour and shake off the excess.
  • Lower the heat to a gentle simmer and add the meatballs one by one into the broth, spreading them evenly across the pot (do not pile them in one spot).
  • Cover the pot partially and simmer gently for 15–20 minutes, until the meatballs float and the rice inside is cooked (test one to be sure).

4. Prepare the Lemon-Egg Sauce (Avgolemono)

  • Beat the reserved eggs with the lemon juice until frothy.
  • Ladle 3 scoops of hot soup broth very slowly in a thin stream into the egg-lemon mixture, whisking constantly (like making mayonnaise, one hand stirring, the other pouring).
  • Remove the pot from heat and ensure the broth is no longer boiling. Slowly pour the egg mixture back into the soup in a thin stream, stirring constantly with a spoon to prevent curdling.
  • Return the pot to low heat and cook gently for 10 minutes, stirring frequently, making sure the soup does not boil to keep the sauce creamy.
  • Remove from heat, adjust salt to taste, and sprinkle with chopped fresh dill.

💡 Tips

  • Squeezing grated onion removes harsh bitterness and prevents an overpowering raw onion taste.
  • Use sweet onions if possible for a milder flavor.
  • Keep the soup at low heat when adding the lemon-egg sauce to avoid curdling.
  • Wet your hands to shape perfectly round meatballs that cook evenly.

🎉 Perfect For

  • Light, comforting family dinners
  • Spring or autumn lunches
  • A fresh, citrusy twist on traditional meatball soup

📝 Final Thoughts

This Greek-style meatball soup, or Perisoare in sour broth, brings together tender, delicate meatballs and a bright, velvety lemon-dill broth that’s both comforting and refreshing. The balance between creamy eggs, zesty lemon, and fresh dill makes it a soul-warming dish ideal for any season. With simple ingredients and easy steps, you’ll have a flavorful, traditional soup that impresses every time.