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Greek Meatball Soup

Known as youvarelakia in Greece, these tender meatballs flavored with mint, parsley, cinnamon, and garlic are classic comfort food. They're eaten on their own, with a savory sauce, or, as they are here, in a delicious, brothy soup.


For meatballs:
  • 1 pound ground beef
  • 1 cup cooked rice
  • 1 egg
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh mint, plus additional for garnish
  • 1/8 teaspoon ground cinnamon
  • Pinch dried oregano
  • Pinch dried thyme
  • Salt and ground black pepper
For soup:
  • 2 1/4 ounces Glace de Viande Gold®
  • 6 cups water
  • 2 cups dry white wine
  • 1 can (14 1/2 ounces) diced tomatoes with their juices
  • 1 tablespoon vegetable oil
  • 2 medium potatoes, peeled and diced
  • 2 ribs celery, diced
  • 1 carrot, peeled and diced
  • 1 teaspoon chopped fresh rosemary
  • 1/2 cup Greek yogurt, for garnish


  1. Mix all the meatball ingredients in a large bowl until well blended. Form the mixture into small meatballs, place them on a plate or baking sheet and set them aside.
  2. Combine the Glace de Viande Gold®, water, wine, and canned tomatoes in a large soup pot.  Bring the mixture to a simmer, whisking to dissolve the Glace de Viande Gold®.  Simmer for another 15 minutes.
  3. While the broth is simmering, warm the vegetable oil in a large skillet over medium-high heat.  Brown the meatballs, working in batches if necessary so they fit in a single layer in the pan.  Remove the meatballs from the pan and set them aside.
  4. After the broth has simmered for 15 minutes, add the potatoes, celery, and carrot and continue cooking until the vegetables are just tender, about 20-25 minutes.
  5. Add the meatballs and rosemary to the broth and simmer until the meatballs are cooked through, 5-7 minutes.
  6. Serve the soup in warmed bowls garnished with a dollop of Greek yogurt and some chopped mint.
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