* 500 g Minced Beef * 1/4 cup Long Grain Rice * 1/2 cup Dill * 1 Small Spanish Onion finely chopped * 2 Garlic Cloves minced * 1 Egg * 2 tbsp Olive Oil * 1 tsp Kosher Salt * 1/2 tsp Black Pepper * 3.5 cups Chicken Stock
**Avgolemono Egg Lemon Sauce**
* 2 Eggs * 2 Lemons juice and zest * 1 tbsp Dill chopped * 1 tsp Cornstarch
**Instructions**
1. Place all the meatball ingredients into a large bowl. Knead the mixture by squeezing the ingredients with your hands until smooth. Leave the mixture to rest in the fridge for 15 minutes. Form the meatballs and set them aside. 2. Place the meatballs in the bottom of a large pot or dutch oven. Gently pour chicken stock over the meatballs until they are covered then bring to a boil. Turn the heat down to a simmer then put the lid back on and cook for 20-25 minutes. 3. Meanwhile, prepare the egg lemon sauce. Crack the eggs into a bowl and whisk. Add the lemon juice/zest, dill and cornstarch then whisk until combined. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined. 4. Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling. 5. Serve this traditional Greek meatball soup, while still hot with a sprinkle of chopped dill. 6. Do not cover any leftovers until they have cooled or the sauce may curdle.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/lemon-greek-meatball-soup-giouvarlakia-youvarlakia-recipe/).
**Ingredients Meatballs**
* 500 g Minced Beef
* 1/4 cup Long Grain Rice
* 1/2 cup Dill
* 1 Small Spanish Onion finely chopped
* 2 Garlic Cloves minced
* 1 Egg
* 2 tbsp Olive Oil
* 1 tsp Kosher Salt
* 1/2 tsp Black Pepper
* 3.5 cups Chicken Stock
**Avgolemono Egg Lemon Sauce**
* 2 Eggs
* 2 Lemons juice and zest
* 1 tbsp Dill chopped
* 1 tsp Cornstarch
**Instructions**
1. Place all the meatball ingredients into a large bowl. Knead the mixture by squeezing the ingredients with your hands until smooth. Leave the mixture to rest in the fridge for 15 minutes. Form the meatballs and set them aside.
2. Place the meatballs in the bottom of a large pot or dutch oven. Gently pour chicken stock over the meatballs until they are covered then bring to a boil. Turn the heat down to a simmer then put the lid back on and cook for 20-25 minutes.
3. Meanwhile, prepare the egg lemon sauce. Crack the eggs into a bowl and whisk. Add the lemon juice/zest, dill and cornstarch then whisk until combined. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.
4. Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling.
5. Serve this traditional Greek meatball soup, while still hot with a sprinkle of chopped dill.
6. Do not cover any leftovers until they have cooled or the sauce may curdle.