AVGOLEMONO SOUP
Avgolemono is one of those soups that I've made many times, but rarely from scratch. It's usually a 'there's nothing in the house' type of thing and made with a carton of broth. Even in its quick-and-easy form it's a delicious and comforting meal, but when you use a fresh whole chicken, it becomes epic. Garnish with parsley and lemon zest.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 2h25m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop cooked chicken meat.
- Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes.
- Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.
- Whisk eggs, cayenne pepper, and black pepper together in a bowl; whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more.
Nutrition Facts : Calories 484.6 calories, Carbohydrate 32.7 g, Cholesterol 161.4 mg, Fat 22.3 g, Fiber 2.6 g, Protein 36.6 g, SaturatedFat 5.7 g, Sodium 926.2 mg, Sugar 5.4 g
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
YOUVARLAKIA AVGOLEMONO (LEMONY GREEK MEATBALL SOUP)
Avgolemono is a Greek egg and lemon mixture that's tangy and silky, and used to thicken sauces and soups. In the United States, most versions of avgolemono soup brim with grains of rice and chunks of chicken. In this recipe, a riff on youvarlakia avgolemono, ground chicken and rice are rolled into meatballs, then simmered in the broth, making the whole thing heartier without losing the soup's characteristic brightness. Many recipes for youvarlakia call for ground beef, and, if you like you can substitute that here. Note that because of the eggs in the broth, leftovers do not freeze well.
Provided by Melissa Clark
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
- Gently form the mixture into 24 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
- In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn't boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat.
- In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
- Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don't break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don't let the pot boil.) The broth should be silky. Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.
AVGOLEMONO
Growing up, Avgolemono was like our Greek penicillin. The minute anyone felt a little bit under the weather, a pot immediately went on the stove.
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool.
- Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt.
- In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don't bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same).
- Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.
MEATBALL SOUP " AVGOLEMONO"
"Avgolemono" in Greek cooking, is called every recipe that after cooking is complete, you add beaten eggs and lemon juice to thicken and taste. You can use any combination of vegetables you like. You can choose to make it thick or watery, according to your taste, with the addition of less or more water. Don't do it too watery though, the "avgolemono" effect will disappear. Just for the record the Greek name for this soup is "Yuvarlachia Avgolemono". It's all Greek to you? :)
Provided by Karmology Clinic
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the first 8 ingredients and make meatballs 1 inch diameter. Let them stand in the refrigerator.
- Put the vegetables in a large pot and cover with water. Add the 4 tbsp of live oil, salt and pepper and let simmer in medium heat for 20-30 minutes (the time will depend on how big the cubes of your vegetables are, so better check with a fork), until they are just becoming tender.
- Add the meatballs and let simmer for 20-25 minutes more. You should add more water if it evaporates.
- When meatballs and vegetables are cooked, remove from the heat.
- Beat the egg whites until they become frothy. Add the egg yolks and the juice of the lemon and beat until they are incorporated.
- Now this step is crucial if you don't want your eggs to be fried in the soup. Add one table spoon of hot soup in the bowl with the beaten eggs and stir. Repeat adding one tablespoon of hot soup at a time, until the egg and soup mixture is hot in itself. I think 1 cup of soup is enough for that. Then add the egg and soup mixture into the pot with the hot (not boiling) soup and gently stir.
- Serve with fresh grounded black pepper.
- Correction: Forgot to mention that it is usually served hot in cold winter days. But I find no reason why a cold serving wouldn't be appealing to some as a cold soup, as a reviewer mentioned.
Nutrition Facts : Calories 697.9, Fat 38.8, SaturatedFat 11, Cholesterol 296.5, Sodium 221.2, Carbohydrate 52.2, Fiber 6, Sugar 6.8, Protein 34.8
GIOUVARLAKIA AVGOLEMONO (RICE MEATBALLS IN EGG-LEMON SAUCE)
Greek lamb and rice meatballs in a creamy lemon sauce. Warning for leftovers: Sauce will not keep more than a day or two. The meatballs are still good on their own so I store seperately.
Provided by littleturtle
Categories Lamb/Sheep
Time 1h30m
Yield 50 meatballs, 6 serving(s)
Number Of Ingredients 15
Steps:
- Put bread and ground beef in a bowl, and mix and knead thoroughly.
- Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.
- In a soup kettle, bring about 2 qt water to a furious boil.
- Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.
- Continue boiling for about 1/2 hour, and then set aside.
- Beat the whites of 3 eggs until frothy, but not stiff and shiny.
- Constantly beating, add the yolks until well mixed.
- Still beating add the lemon juice drop by drop.
- Bring butter and broth to a boil.
- Add this to the egg-lemon mixture, beating continuously.
- Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens.
- Serve hot.
Nutrition Facts : Calories 493.9, Fat 35.1, SaturatedFat 15.2, Cholesterol 198.9, Sodium 818.4, Carbohydrate 19, Fiber 1.1, Sugar 1.3, Protein 24.4
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.)
CYPRIOT MEATBALL SOUP (YOURVARLAKIA AVGOLEMONO) (GLUTEN FREE)
Make and share this Cypriot Meatball Soup (Yourvarlakia Avgolemono) (Gluten Free) recipe from Food.com.
Provided by UmmBinat
Categories One Dish Meal
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Beat 1 egg and mix it with the ground meat, onion, rice, 2 tbs parsley, mint, & salt & pepper to taste.
- Shape into meatballs the size of a small walnut and coat lightly with rice flour.
- Bring stock to a boil in a soup pot & drop in prepared meatballs; add the butter.
- Cover and simmer gently for 1 hour.
- In a bowl beat remaining two eggs until light and foamy.
- Gradually beat in lemon juice.
- Slowly add about 2 cups of the simmering stock, beating constantly.
- Pour the egg mixture into the soup and stir lightly but constantly for two minutes to cook the egg.
- Remove from heat and stir for a further minute so the heat of the pot will not cause the egg to curdle.
- Ladle soup into soup plates and sprinkle with a little chopped parsley.
- Serve with crusty bread.
Nutrition Facts : Calories 358.6, Fat 18.2, SaturatedFat 7.1, Cholesterol 155.5, Sodium 390.5, Carbohydrate 23.1, Fiber 0.8, Sugar 4, Protein 23.6
VEGETARIAN AVGOLEMONO SOUP
This is a wonderful recipe for a hearty, yet refreshing, lemon orzo soup. Comes together quickly and makes for a very flavorful dinner! We eat it by itself with some crackers but it would be lovely to accompany a Greek leg of lamb.
Provided by IEatWhatILike
Categories World Cuisine Recipes European Greek
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes.
- Add water and bring to a boil. Cook for at least 1 hour, or longer for a more flavorful broth.
- Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.
- Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, whip eggs in a bowl. Add lemon juice. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot, then add to the broth.
- Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 27.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 80.9 mg, Sugar 4.1 g
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