Easy Dinner: Greek Lemon & Meatball Soup

Recipe by Amira Georgy

This recipe for Greek meatballs in an egg and lemon soup is just the thing for dinner on cold winter nights. You could use chicken mince instead of beef, if you prefer.

Greek Lemon & Meatball Soup

Greek Lemon & Meatball Soup




  • grater
  • measuring cups
  • small bowl
  • fork
  • chef’s knife
  • chopping board
  • measuring spoons
  • large bowl
  • large saucepan
  • whisk
  • medium bowl
  • ladle


  • 600g lean beef mince
  • 1 brown onion, grated
  • ⅓ cup (65g) long-grain white rice
  • 1 egg, lightly beaten, plus 2 eggs, lightly beaten, extra
  • ¼ cup finely chopped flat-leaf parsley, plus extra, chopped, to serve
  • 1 tsp dried mint
  • 4 cups (1L) salt-reduced chicken stock
  • ⅓ cup (80ml) lemon juice
  • 4 cups salad greens, to serve
  • 4 slices crusty bread, to serve


  1. With wet hands, combine mince, onion, rice, egg, parsley and mint in a large bowl. Season. Roll 3-tsp measures of mixture into balls.
  2. Place stock and 2 cups water in a large saucepan on high heat. Bring to boil. Add meatballs and reduce heat to medium. Cover and cook for 20-25 mins until meatballs are cooked and rice is tender.
  3. Whisk extra egg and lemon juice in a medium bowl. Add 1 ladle of stock mixture to egg mixture, whisking to combine. Stir egg mixture into meatball mixture and cook, stirring, for 2 mins, until heated through. Do not let soup boil. Scatter with extra parsley. Serve with salad and bread.

Chef’s tips

Make sure once you add the egg mixture to the soup, the mixture does not boil, otherwise the egg will scramble.

Nutrition info (per serving):

2056 kilojoules, 17g total fat (7g sat fat), 37g carbohydrate (8g sugar), 4g fibre, 46g protein, 952mg sodium. Read more about our Nutrition Information.