This soup is a primal iteration of a Greek Meatball Soup recipe that has been a family favorite for as long as I can remember. For those of you who don’t consume dairy, you can leave out the Greek yogurt and Parmesan cheese… but, if you do eat these ingredients, they sure do add a lovely flavorful dimension to the soup!

Greek Meatball Soup

Serves 4 to 6

Ingredients:

  • 4 tablespoons grass fed unsalted butter or olive oil
  • ¾ cup finely chopped white onion
  • 6 cups beef broth
  • 1 lb grass fed ground beef, lamb, or a combination of both
  • 1 egg
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ cup finely chopped parsley
  • 1 cup Greek yogurt (optional)
  • ½ cup shredded Parmesan cheese, plus more for garnish (optional)
  • Salt and pepper to taste
  • ½ bunch green onions, finely chopped

Directions:

  1. In a large saucepan over medium-high heat, melt the butter and sauté the onion. Stir until the onions are translucent and just starting to brown, about 5 to 7 minutes.
  2. Set aside about one third of the cooked onions.
  3. Add beef broth to the remaining onions, cover and simmer.
  4. Meanwhile, shape the meatballs by first combining the ground beef or lamb, sautéed onions, egg, garlic, salt, oregano and parsley in a medium bowl. Shape into walnut sized meatballs.
  5. Add meatballs to soup and cover and simmer for about 25 minutes.
  6. Now, in a medium bowl mix the Greek yogurt with the shredded Parmesan cheese. Ladle about 2 cups of soup into the cheese mixture and whisk to combine.
  7. Add the cheese and yogurt mixture to the rest of the soup and stir.
  8. Add salt and pepper to taste and cook for several more minutes, until hot.
  9. Serve with a garnish of green onions and shredded Parmesan cheese.
Share →

10 Responses to Greek Meatball Soup

  1. Sarah says:

    I made this for dinner…it was DELICIOUS! I mixed a pound each of lamb burger and hamburger, so I ended up with double the meatballs. I cooked them all but then put half in the freezer. I added grated carrots to the soup. Mine did not turn out as lovely as the picture – just cloudy (not as white) and the parmesan separated out into little melted clumps. But it was so very tasty and definitely a recipe I will make again.

  2. Allison says:

    Sarah, I’m so glad you liked the soup! Sometimes that happens to me as well with the Parmesan clumping… When it does, an option is to let the soup cool for about 10-15 minutes, strain out the meatballs and set them aside. Then, run the soup base through a blender in small batches (you may want to cover the top of the blender with a kitchen towel in case some of the liquid tries to escape out the top). Reunite everything in the pan and heat through. Although really not necessary, it is a nice way to smooth the soup out.

  3. Katie says:

    I was curious if this soup could b slow cooker friendly? It sounds so amazing and I was just curious if this could b something I make and allow to cook in the slow cooker on low for 3-4 hours?

    • Allison says:

      Great question, Katie! I don’t have a slow cooker myself so I honestly can’t say. If you try it, please comment back and let us know how it works.

  4. Kelli says:

    What could I use as substitution for the yogurt and cheese as I am lactose intolerant?

    • Allison says:

      Hi Kelli,

      I would suggest just leaving the yogurt and cheese out. The soup is still very flavorful without them. Otherwise, you can try whatever substitutions for these ingredients you typically use that are within your dietary preferences.

      Best,
      Allison

  5. chefbeth says:

    I made it exactly as the recipe called for and it’s absolutely delicious! Turned out perfectly. Love the greek yogurt.

    I also had fresh brocolli on hand so I tossed that in and it went very well. Awesome winter dish. The husband is pleased. :)

  6. Victoria says:

    I just made your soup and it is wonderful. I did make with Lamb and Veal ( veal was purchased by mistake) and the meatballs wete wonderful.

    • Allison says:

      So glad you enjoyed the soup Victoria! It is certainly one of our favorites – especially on these snowy winter days!

  7. Leslie Drake says:

    I adore this recipe! I bought way too much fresh parsley at Thanksgiving, then ran across this recipe a few days later and grass-fed ground beef was on sale locally, so it was a go! This is a keeper, for sure, and I am getting ready to share it with a group of health-minded ladies in a group on Facebook. Thanks so much!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>