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.

Ok! Would you like to try it?

If you tried it, don’t forget to rate the recipe, or leave a review below!

Greek “Meatball” Soup Recipe

Greek Traditional “Meatball” Soup With Vegan Mince

Τhe Smashed Potato

The meatball soup is 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

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

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 the pot 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 and homemade warm bread on 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 About This “Meatball” Soup With Vegetables

Served: Serve with grated vegan cheese or feta on top and homemade bread on 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.

vegetarian greek meatball soup with vegetables

Did You Try This Recipe?

Let us know how it went!

Comment below and rate this recipe!
Share a picture on Instagram with the hashtag #thesmashedpotatofoodblog!
Make a Pin with this recipe on your Pinterest account. Tap the Pin button on the recipe card!
Share this delicious recipe on Facebook!

Greek Traditional “Meatball” Soup With Vegan Mince

Greek “Meatball” Soup Recipe