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The meatball soup is a traditional Greek dish that every family enjoys, especially on cold winter days.
A Greek comfort dish for all those who love thick, warm, aromatic soups.
In this recipe, you are not going to taste real meatballs but vegan ones with vegan mince.
So, in addition to the meatballs, this comforting soup has potatoes, carrots, rice, and the delicious Greek traditional sauce with broth, egg, and lemon, called avgolemono.
You can skip the avgolemono sauce and add a little lemon juice at the end. This is especially for vegans or those who don’t like eggs. But if you are not, you should try it exactly as it is and I’m sure you’ll come back again and again for the recipe!
One last thing before go for the recipe! If you are not a vegetarian, replace vegan mince with ground beef and try the authentic recipe for meatballs soup.
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Greek “Meatball” Soup Recipe
Greek Traditional “Meatball” Soup With Vegan Mince
Τhe Smashed Potato
Themeatball soupis a traditional Greek dish that every family enjoys, especially on cold winter days. It’s a Greek comfort dish for all those who love thick, warm, aromatic soups. In this recipe, you are not going to taste real meatballs but vegan ones with vegan mince. You can skip the avgolemono sauce and add a little lemon juice at the end if you're a vegan or don’t like eggs.
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine Mediterranean
Servings 4 people
Calories 381 kcal
Ingredients
For the "meatballs"
- 400 gr vegan mince , or ground beef
- 1 medium onion
- 2 cloves of garlic
- 3 tbsp glutinous rice , for the "meatballs"
- 1 tsp olive oil
- 1 tbsp dill , dried or fresh finely chopped
- 1 tbsp mint , dried or fresh finely chopped
- a pinch of salt , for the "meatballs"
- ¼ black pepper , for the "meatballs"
For the "meatball" soup
- 2 medium potatoes peeled and cut in large pieces
- 8 baby carrots
- 4 tbsp glutinous rice , extra for the soup broth
- 2 tbsp olive oil
- 1 ½ liter warm water
- ½ lemon zest
- 2 bay leaves
- ½ tsp salt , extra for the soup broth
- ½ tsp black pepper , extra for the soup broth
For the egg-lemon (avgolemono) sauce
- 2 medium egg yolks
- 2 small lemons , fresh-squeezed juice
- 1 tsp corn starch (corn flour)
Instructions
For the meatball soup
In a large bowl, add the vegan mince, rice, salt, pepper, olive oil, dill, and mint.
In a small food processor add the onion, and garlic, and mix.
Transfer the onion and garlic to the bowl and mix well.
Shape around 12 "meatballs" and add them into a large pot.
Add the warm water, the cut potatoes, baby carrots, lemon zest, bay leaves, olive oil, rice, and cover with the lid and bring it to a boil.
When it boils, reduce the heat to low and simmer for 30-35 minutes until the rice, potatoes, and carrots are cooked through.
For the egg-lemon (avgolemono) sauce
When the soup is ready, it's time to make the egg-lemon sauce.
In a bowl add 3 ladlefuls (about 2½ cups) of the broth where the "meatballs" and vegetables were boiled and set aside. It should be hot when pouring it in the whisking eggs with lemon.
In a bowl add the yolks and whisk well.
While whisking, slowly add the lemon juice and cornstarch.
Now very slowly, add the broth from the bowl and keep whisking constantly.
Transfer the sauce to thepot and stir lightly for half a minute, or until it comes to a boil.
Notes
- Served:Serve with grated vegan cheese or feta on top andhomemade warm breadon the side.
- Variations:
- Add more vegetables such as sweet potatoes and zucchinis.
- Skip cornstarch if you don’t have it in your pantry at the time. Although the sauce won’t be as thick as we want, but the taste will be the same.
- Storage:Serve and enjoy it immediately. Store in an airtight container in the fridge for up to a week.
Keyword greek meatball soup, meatball soup, meatball soup recipe, meatball soup with rice, meatball soup with vegetables, meatballs soup
A Few More Notes AboutThis “Meatball” Soup With Vegetables
- Served: Serve with grated vegan cheese or feta on top andhomemade breadon the side.
- Variations:
- Add more vegetables such as sweet potatoes and zucchinis.
- Add chopped fresh onion or parsley on top.
- Spice up the soup with extra black pepper, chili flakes, ginger, or lemon juice.
- Skip the avgolemono sauce and especially the eggs and add only some fresh squeezed lemon juice in the soup broth at the end.
- Skip cornstarch if you don’t have it in your pantry at the time. Although the sauce won’t be as thick as we want, but the taste will be the same.
- Storage:Serve and enjoy it immediately. Store in an airtight container in the fridge for up to a week.
- Extra Tip: If you don’t use vegan mince, use ground beef, and follow the same recipe to enjoy the authentic meatball soup. This is the only difference between the original recipe and this one.
🠚Still hungry? Try this recipe:Greek Lemon Potatoes
Nutrition Facts
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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1 Comment
This looks soooo delicious 🤤🤤.. I will try it without egg.. Sorry 😩Reply
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Vegetarian Recipes with a dash of Greece & the Mediterranean
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I’m Persa a greek self-taught foodie, a digital marketer, and a brand new food blogger! The Smashed Potato is a blog about healthy vegetarian and pescatarian recipes, influenced by Greece and the Mediterranean that are having everyday ingredients, are easy to follow, and taste delicious!
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