Yuvarlakia – Greek meatball soup

γιουβαρλακια αυγολεμονο με την συνταγη της γιαγιας!


20 min

Baking Time

40 min



Yuvarlakia! A Greek and delicious recipe with meatballs, vegetables and tomatoes that makes the soup so delicious.


  • 650 g ground beef
  • 1 egg
  • 1 dried onion
  • 3 tbsp parsley
  • 120 g carolina rice
  • 3 tbsp olive oil
  • Salt Pepper

For the soup

  • 1 dried onion
  • 1 glass of white wine
  • 3 tomatoes
  • 1 tbsp tomato paste
  • 5 sprigs of celery
  • 3 carrots
  • 3 potatoes
  • 1 bay leaf
  • 2 cubes chicken broth
  • 800 ml of water
  • 1 tbsp sugar
  • Salt Pepper


  1. Finely chop the onion.
  2. Put all the ingredients in a bowl and mix well.
  3. Shape into bagpipes and put them in the fridge to tighten.

For the soup

  1. Cut the potatoes into chunks, the carrots into large pieces and remove the fibers from the celery and cut them into sticks.
  2. Put olive oil in a saucepan and sauté the chopped onion.
  3. Quench with white wine, allow to evaporate, add the tomato paste, the grated tomatoes (without peel), the sugar and the bay leaf.
  4. Put the cubes, water and vegetables.
  5. When they are half cooked (after 15 minutes) add the cold bagpipes, the intensity of the
  6. fire should be moderate so that the bagpipes do not break.
  7. Boil for another 15-20 minutes.
  8. Serve in a deep dish the guavas with the soup and vegetables, sprinkle with chopped parsley, olive oil and freshly ground pepper.

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