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Greek Meatball Soup



  • 1 tablespoon (15 g/0.5 oz) ghee or lard
  • 11/2 cups (180 g/6.3 oz) uncooked plain Cauliflower Rice
  • 1.1 pounds (500 g) ground lamb or beef
  • 1 large pastured egg
  • 1/4 cup (15 g/0.5 oz) chopped parsley, divided
  • 2 tablespoons (8 g/0.3 oz) chopped dill
  • 2 teaspoons onion powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • Black pepper, to taste

  • 4 cups (960 ml) beef stock or chicken stock
  • 3 large pastured eggs
  • 1/2 cup (120 ml) fresh lemon juice (2 to 3 lemons)
  • 1/4 cup (60 ml) extra-virgin olive oil


TO MAKE THE MEATBALLS: Grease a pan with the ghee and cook the cauliflower rice for 5 to 7 minutes, stirring occasionally. When done, remove from the heat. Place the ground lamb and egg into a bowl. Add the parsley, reserving some for garnish. Add the dill, onion powder, coriander, salt, and pepper. Add the cooked cauliflower rice, and mix until well combined. Shape into 12 medium-size meatballs and set aside.

TO MAKE THE AVGOLEMONO: Place the stock in a saucepan and bring to a boil. Turn the heat down to medium-low. Using a slotted spoon, add the meatballs to the boiling stock. Cover with a lid and cook over medium heat for 12 to 15 minutes.

Crack the eggs into a bowl and whisk until frothy. Add the lemon juice and keep whisking. Use a ladle to slowly pour 3 to 4 ladles of the hot stock into the bowl while whisking (in order to bring the egg mix and stock to about the same temperature). Slowly pour the egg and lemon mixture back into the saucepan with the meatballs. Cook for 2 to 3 more minutes over medium heat. Remove from the heat. Just before serving, sprinkle with the reserved parsley and drizzle with the extra-virgin olive oil.


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