Greek Meatball Soup (Youvarlakia)

Gather all ingredients and have them measured and prepared: dice the onion, mince the garlic, chop the parsley, and set the egg aside.

In a large mixing bowl, combine the ground beef, ground pork, dry bread crumbs, the egg, diced onion, minced garlic, chopped parsley, salt, black pepper, oregano, and tomato paste.

Mix the meat mixture thoroughly with your hands or a spoon until it becomes a uniform, slightly sticky mass.

Cover the bowl with plastic wrap and let the mixture rest for 5 minutes to allow the breadcrumbs to absorb moisture.

Using lightly wet hands, shape the mixture into small meatballs about the size of a walnut (approximately 1‑1.5 inches in diameter). Place the formed meatballs on a tray.

Bring 4 cups of water to a gentle boil in a large pot; you may add a pinch of salt if desired.

Once the water is boiling, reduce the heat to a low simmer and carefully drop the meatballs into the pot, stirring gently to prevent them from sticking to the bottom.

Simmer the meatballs for 30 minutes, partially covered, until they are cooked through and have floated to the surface; skim any foam that rises.

After the meatballs are cooked, stir in 1 tablespoon of lemon juice and taste the broth, adjusting salt and pepper as needed.

Turn off the heat and let the soup rest for 2 minutes to allow the flavors to meld.

Ladle the soup into bowls, optionally garnish each serving with a sprinkle of fresh parsley and an extra squeeze of lemon for brightness.

Serve hot and enjoy the comforting flavors of this traditional Greek meatball soup.