Greek Meatball Lemon Rice Soup

Greek Meatball Lemon Rice Soup

Lemony soups are very popular in Greece, where a basic broth is often padded with orzo or rice along with lemon juice to make a fresh-tasting soup with a citrus tang. Pieces of cooked chicken are a common protein add-on, but I wanted to do something a little different. For this Greek-influenced soup, I use a package of heat-and-eat frozen meatballs and bring them to life by quickly “cooking” them in a bed of sautéed onions before assembling the rest of the soup. You can increase the tartness of this soup with extra lemon juice; however, I recommend starting with 1/8 cup lemon juice and tasting before adding more.

Lemon Rice Meatball Soup
Recipe type: Soup
Cuisine: Greek
  • 2 quarts chicken broth
  • 1 onion, diced
  • 1 tablespoon olive oil
  • 1 pound frozen meatballs
  • ½ cup basmati rice, rinsed and drained thoroughly
  • ⅛-¼ cup lemon juice
  • Zest of 1 lemon
  • ¾ cup fresh parsley, chopped
  • Pecorino Romano cheese, grated
  • Salt and fresh ground black pepper
  1. In a large Dutch oven or soup pot, heat the olive oil over medium heat
  2. Drop in the onions and cook for 5 minutes
  3. Add the meatballs and continue cooking for 2 minutes
  4. Stir in the rice and mix well
  5. Add ½ cup parsley and lemon zest
  6. Pour in broth and bring to a boil
  7. Reduce heat, cover and let simmer for 20 to 25 minutes
  8. Add lemon juice and taste
  9. Stir in remaining ¼ cup parsley and stir
  10. Taste for seasoning and top with grated Pecorino Romano

Meatball Lemon Rice Soup IngredientsHeat Olive Oil

Saute onionAdd meatballs to onionsAdd basmati riceAdd parsleyAdd parsleyStir in lemon zestPour in brothPour in lemon juiceAdd remaining parsleyGarnish with Pecorino Romano Cheese


Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.





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