AVGOLEMONO SOUP (GREEK EGG-LEMON SOUP)
Make and share this Avgolemono Soup (Greek Egg-Lemon Soup) recipe from Food.com.
Provided by Julesong
Categories < 15 Mins
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Stir the milk and cornstarch together and beat in the egg yolks.
- Set aside.
- Bring the stock to boil in a 4 quart soup pot and add the rice.
- Cook, covered, until the rice is puffy and tender, about 25 min.
- Remove the soup from heat, add milk and egg mixture, stirring carefully.
- Continue to cook for a moment until all thickens.
- Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
- Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.
- (An adopted recipe.)
YOUVARLAKIA AVGOLEMONO (GREEK MEATBALL-EGG/LEMON SOUP)
Hearty winter fare. Don't forget to serve feta cheese and crusty bread alongside. Note: although it is not traditional to have veggies in this soup here in Greece, I always put a couple in, simply because they taste good. I have carrot and potato on the ingredient list here, but I also often use some minced celery and maybe a smallish zucchini.
Provided by evelynathens
Categories Meat
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
- Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
- In a soup pot, bring the water or stock to boil and add the meatballs.
- Cook for 20 minutes.
- Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste.
- Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
- To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
- While beating all the while, gradually add the lemon juice.
- Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
- Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
- Serve hot, garnished with parsley.
- Serve this with feta cheese on the side- goes great with the little meatballs.
Nutrition Facts : Calories 570.1, Fat 27.3, SaturatedFat 10.2, Cholesterol 237.1, Sodium 205.6, Carbohydrate 44.5, Fiber 5.5, Sugar 6.6, Protein 35.7
GREEK EGG-LEMON SOUP FOR THE MICROWAVE
Make and share this Greek Egg-Lemon Soup for the Microwave recipe from Food.com.
Provided by JackieOhNo
Categories Lemon
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place broth and rice in 2-quart microwave-safe casserole. Cover tightly and microwave on High until rice is cooked, about 15 minutes.
- Whisk egg yolks and lemon juice in medium bowl until blended. Gradually whisk 1 cup hot broth from casserole into egg mixture, then return to casserole and stir to blend. Microwave covered on High until heated through, 1 minute. Season with salt and pepper.
- Ladle soup into serving bowls. Garnish with mint and lemon slices; serve hot.
Nutrition Facts : Calories 124.8, Fat 2.8, SaturatedFat 0.9, Cholesterol 92.2, Sodium 934.6, Carbohydrate 20.2, Fiber 0.5, Sugar 0.7, Protein 4.4
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