Egg Lemon Soup Greek Soup Food

TRADITIONAL GREEK MEATBALL SOUP (GIOUVARLAKIA/ YOUVARLAKIA) IN EGG-LEMON SAUCE RECIPE

Steps:

• To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. This will prevent the youvarlakia to break up when boiled. Form the meatballs (youvarlakia) and set them aside.
• Pour into a large pan 2 ½ cups of water and bring to the boil. Turn the heat down and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 20-25 minutes. (The water should be enough to cover the meatballs, so add some more warm water if needed)
• To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.
• Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling.
• Serve this extra warming Greek meatball soup, while still hot with a sprinkle of chopped parsley.
• Make sure that you do not cover any left overs until they have cooled; the sauce may curdle otherwise!!

GREEK LEMON CHICKEN SOUP RECIPE (KOTOSOUPA AVGOLEMONO)

Steps:

• To prepare this traditional Greek lemon chicken soup, place your chicken in a deep pot. Push the chicken with your hands down to the bottom of the pan, add the whole onion, the carrot, pour in the water and season. The water should be enough to cover the chicken. Place on high heat, put the lid on and bring to the boil.
• When the chicken starts to boil, turn the heat down and boil the chicken for about 1 hour and 15 minutes. The chicken is ready when the meat can be removed easily from the bones. While the chicken boils, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
• Proceed to pre soak your rice. While the chicken is cooking, rinse your rice and add it in a bowl and cover it with some water. Let it stand for 30 minutes. Using a fine colander, drain the water and set aside.
• Remove the chicken from the broth and strain the broth. You should have about 1 litre of broth left. If it has reduced a lot, add some water. Add the hot broth in another pot, add the rice and season with salt and pepper and boil, until done.
• While the rice is being cooked, prepare your chicken. Pull the chicken meat from the bones and discard the skin. Shred the meat into bite sized chunks.
• To prepare the egg lemon sauce for this Greek lemon chicken soup, crack the eggs into a bowl and whisk, until foamy; add the lemon juice and whisk again. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again, so that the eggs gradually warm up and cook gently. Pour the egg mixture back into the pot, whilst constantly stirring so your eggs do not curdle. Then put the lid on and set it aside for 3-4 minutes.
• To assemble and serve your chicken soup, ladle the soup into your bowls, top with the diced chicken and sprinkle with freshly ground pepper or paprika. Enjoy!

AVGOLEMONO (GREEK LEMON-EGG SOUP)

Steps:

• Place the broth and the rice in a large saucepan and bring to a boil.
• Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
• Add the chicken. Remove the soup from heat and cover.
• Whisk the eggs and lemon juice in a medium bowl until frothy.
• Slowly add about 1 cup hot chicken broth to the lemon and eggs, whisking continually. Slowly stir the warmed eggs into the soup.
• Ladle soup into bowls. Serve immediately with a slice of lemon.

SOUPA AVGOLEMONO (EGG-LEMON SOUP)

Steps:

• Bring broth to boil in saucepan, and add rice or orzo.
• Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
• While the rice cooks, lightly beat the eggs and the lemon juice together.
• Remove the broth from heat.
• Slowly mix about one cup of the hot broth into egg-lemon mixture.
• Add to the soup gradually while stirring.
• Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
• Serve.

AVGOLEMONO (GREEK EGG AND LEMON SOUP)

Steps:

• In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
• Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.
• In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.
• Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately.

EGG LEMON SOUP

Steps:

• Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.
• Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 2 to 3 minutes. Add the egg yolks and continue beating until well mixed, another 2 minutes. Continuing to beat, gradually add the lemon juice. Slowly add about 3 cups of the hot chicken broth (at this point, use a thermometer to make sure the broth is just below 160 degrees F), beating as you add the broth in a very thin stream.
• Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern. Then quickly pour all of the egg lemon mixture into the saucepan while stirring. Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.

EGG-LEMON SOUP (GREEK SOUP)

Steps:

• 1. Bring broth to a boil, salt and pepper to taste. Add rice and simmer covered for 20 minutes; remove from heat. Beat eggs in a mixing bowl and slowly add lemon juice while beating; then add 2 cups of hot broth, do not stop beating. (the constant beating is the secret to prevent curdling of this delicate soup)
• 2. When the eggs and broth are well mixed, pour egg mixture into the broth and rice. Stir well over heat, but do not allow to boil.

AVGOLEMONO (GREEK LEMON CHICKEN SOUP)

Steps:

• Gather the ingredients.
• Add the chicken, water, carrots, celery, onion, bay leaves , peppercorns, and salt to a large stockpot . Bring to a rapid boil, lower the heat to medium-low and simmer, partially covered, for about 1 to 1 1/2 hours.
• Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into a separate large bowl. Return the strained broth to the stockpot and bring to a boil.
• Add the orzo and cook until al dente, according to package directions.
• While the pasta is cooking, prepare the egg-lemon mixture. In a medium bowl, whisk the eggs until nice and frothy.
• Add the lemon zest and the lemon juice in a steady stream while continuing to whisk.
• When the pasta has finished cooking, turn off the heat. Ladle about 2 cups of broth into a large measuring cup.
• Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth.
• Continuously stir the egg-lemon mixture back into the pot over very low heat until the mixture is heated through, 5 to 10 minutes. Be careful not to boil the soup once the eggs have been added. Adjust the seasoning with salt and pepper.
• Traditionally, this soup is served without the chicken meat or vegetables. You can add them back or serve on the side as you prefer. Garnish with dill and serve.

CHICKEN SOUP (GREEK, WITH AVGOLEMONO - EGG/LEMON SAUCE)

Steps:

• Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
• Cover pan and let simmer for 45 minutes.
• Remove chicken and parsley, discard parsley.
• Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
• Set aside.
• Add rice, carrot and celery to broth and cook for 20 minutes.
• Add lemon juice to the soup.
• Stir.
• Turn off heat.
• Beat the eggs and cornstarch in a small bowl.
• While whisking, slowly dribble in hot chicken stock- never stop whisking.
• Do this until you have used up a couple of ladlefuls of stock.
• This tempers the eggs so they do not curdle.
• Slowly add egg to the hot soup and give a good stir.
• Add chicken and serve, sprinkled with a bit of pepper (if desired).
• Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).

GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO

Steps:

• In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
• Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
• In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
• Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.