Lamb Meatball Soup
A comforting, silky Greek-inspired soup known as Avgolemono, thickened with eggs and brightened with lemon.
Prep
20min
Cook
20min
Total
40min
Serves
4
Per Serving
6g
Net Carbs
30g
Protein
48g
Fat
580
Calories
2g
Fibre
Nutritional information is approximate and for guidance only. Consult your GP or a registered dietitian before making significant dietary changes, especially if you have a medical condition.
🧊 Storage: Keep refrigerated and consume within 2 days of cooking. Reheat thoroughly until piping hot throughout. Do not reheat more than once.
Why You’ll Love This
Traditional Greek meatball soup (Youvarlakia) usually contains rice. We’ve swapped the rice in the meatballs for cauliflower rice, which keeps the texture but loses the carbs. The magic is in the egg-lemon sauce, which creates a rich, creamy broth without a drop of dairy.
Ingredients
For the Meatballs:
- 500g minced lamb
- 100g cauliflower rice, raw
- 1 large egg
- 2 tbsp fresh dill, chopped
- 1 tsp onion powder
- Salt and pepper
For the Broth & Sauce:
- 1 litre quality beef or chicken stock
- 3 large eggs
- Juice of 2 large lemons
- 1 tbsp extra virgin olive oil
Method
- Mix the lamb, cauliflower rice, egg, and dill in a bowl. Season well and shape into 12-16 small meatballs.
- Bring the stock to a boil in a large pot, then reduce to a simmer.
- Gently drop the meatballs into the stock. Cover and simmer for 15 minutes.
- In a separate bowl, whisk the 3 eggs and lemon juice together until frothy.
- The Tempering Step: Slowly whisk a ladleful of the hot stock into the egg/lemon mixture. Repeat with 2 more ladles. This stops the eggs from scrambling.
- Pour the warmed egg mixture back into the main pot with the meatballs.
- Cook on a very low heat for 2-3 minutes, stirring gently, until the soup thickens slightly. Do not let it boil!
- Serve in bowls with a drizzle of olive oil and extra dill.
Tips & Swaps
- It is vital not to boil the soup once the egg mixture is added, or it will curdle.
- Avoid scrambling. When adding the egg-lemon mixture, “temper” it by slowly whisking in ladles of hot stock first to prevent the eggs from scrambling.
- If you don’t like lamb, this works wonderfully with minced chicken or turkey.
Key Takeaways
- Net carbs: 6g per serving — suitable for keto and low-carb diets
- Cook time: 40 minutes total (20 prep + 20 cook)
- Key ingredient: Fresh dill (adds the signature bright, herbal lift that defines this Greek-inspired “Avgolemono” soup).
- Best for: A comforting, dairy-free lunch that uses egg and lemon to create a rich, silky broth.