Greek Avgolemono Food

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THE TRADITIONAL EGG-LEMON SAUCE (GREEK AVGOLEMONO) RECIPE



The traditional Egg-lemon sauce (Greek Avgolemono) recipe image

The traditional Greek Avgolemono recipe can be a tricky affair. Not any more! Find out how to make the perfect egg lemon sauce with these 3 easy recipes and expert tips.

Provided by Eli K. Giannopoulos

Time 15m

Number Of Ingredients 3

warm stock or broth from your prepared soup. You'll need about 2-3 cups depending on how thick or runny you like your avgolemono.
juice from 2-3 lemons
2-3 eggs

Steps:

  • To prepare the classic Avgolemono recipe, start by cracking the eggs into a bowl and whisk well.
  • Gradually add the lemon juice and whisk again to combine.
  • Add a little of the warm stock or soup and whisk quickly, add more and whisk again. The reason for slowly adding the broth is to gradually warm up the eggs so you don't end up with an omelette instead of a sauce!
  • Pour gradually the egg mixture back into the pot, whilst constantly stirring and bring just below boiling point. Remove the pan from the stove and serve.

GREEK AVGOLEMONO CHICKEN SOUP



Greek Avgolemono Chicken Soup image

This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.

Provided by dimitra

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken
½ cup uncooked white rice
salt and freshly ground black pepper to taste
3 egg, beaten
2 lemons, juiced

Steps:

  • Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
  • When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.
  • Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.
  • You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

Nutrition Facts : Calories 321 calories, Carbohydrate 16.4 g, Cholesterol 154.5 mg, Fat 17.4 g, Fiber 1.9 g, Protein 25.6 g, SaturatedFat 4.8 g, Sodium 93.7 mg, Sugar 0.2 g

AVGOLEMONO



Avgolemono image

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

1 3 1/2- to 4-pound whole chicken
1 bay leaf
3 quarts low-sodium chicken broth
1 cup orzo
Kosher salt
Grated zest and juice of 3 lemons (about 2 tablespoons zest and 1/3 cup juice)
2 tablespoons instant flour (such as Wondra)
2 large eggs
1/2 cup fresh dill, chopped

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.

GREEK MEATBALLS IN AVGOLEMONO SAUCE (KEFTEDES ME AVGOLEMONO)



Greek Meatballs in Avgolemono Sauce (Keftedes Me Avgolemono) image

Looks yummy!! This recipe is especially popular in the Agrinion area (NW Greece). It uses a version of Avgolemono soup as a sauce for the meatballs or keftedes. I am leaving the metric measures so the recipe is exactly as I found it. The site does not state how many it serves or what the time is for prep, so I am guessing here. I am also assuming that minced beef is the same as ground beef in the U.S. From realgreekrecipes.blogspot.com. Posted for ZWT6.

Provided by Scoutie

Categories     Meat

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 kg minced beef
1 large onion, very finely chopped
1 bunch parsley, chopped
2 -3 mint leaves, finely chopped
2 slices white bread, dried, soaked in milk and well drained
1 tablespoon olive oil
1 whole egg
1 cup plain flour
1 1/2 cups vegetable oil (for frying)
salt & pepper
2 tablespoons flour
100 ml extra virgin olive oil
2 medium lemons, juice of
yolk from 1 large egg
1 liter water

Steps:

  • Meatballs:.
  • Apart from the flour and the vegetable oil, mix all the other ingredients together well.
  • Make medium-size balls from the mixture.
  • Roll the balls in flour and then deep fry them for approximately 15 minutes.
  • Sauce:.
  • In a heavy-bottomed pan, heat the oil, then add the flour and stir well for 3 minutes.
  • Add 1 litre water and mix well.
  • Add the meatballs and simmer for 30 minutes, until the sauce is slightly thick.
  • Beat the egg yolk thoroughly.
  • Add the lemon juice to the egg and keep beating.
  • Add 5-6 tablespoons of the sauce to the egg & lemon mixture and stir well.
  • Add this mixture to the meatballs in the sauce, shake the pan and remove from the heat.
  • Serve with a sprinkling of pepper and fresh mint on top.

Nutrition Facts : Calories 1688, Fat 146.4, SaturatedFat 29.3, Cholesterol 222.9, Sodium 277.9, Carbohydrate 43, Fiber 4.4, Sugar 2.4, Protein 53.7

GREEK AVGOLEMONO



Greek Avgolemono image

The name of this classic soup comes from its two main ingredients: egg (avgo) and lemon (lemoni).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

8 cups homemade or low-sodium canned chicken stock
2 cups uncooked orzo, (rice-shaped pasta)
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
3 tablespoons cornstarch
4 large eggs
3/4 cup fresh lemon juice, (4 lemons)

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 one to two 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; the eggs will curdle. Serve immediately.

EASY AVGOLEMONO SAUCE



Easy Avgolemono Sauce image

I'm Hispanic, my husband is a first generation Greek-American. Suffice to say that he's a Greek Food Purist...!!! He never thought I'd be able to produce anything that would be considered authentic. This easy version of Avgolemono Sauce, I'm happy to say, passes muster. This can be served on so many things, but our favorite is over Dolmades and over stuffed peppers. Nothing scary here, it's easy so long as you temper the eggs carefully and never let the sauce come to a boil.

Provided by Jostlori

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 5

2/3 cup chicken broth (preferably homemade)
2 large eggs
1/4 cup lemon juice
salt
pepper

Steps:

  • In a small saucepan, bring broth to a boil.
  • In a medium bowl, whisk the eggs, then add the lemon juice and whisk until frothy.
  • While continuing to whisk, pour half the boiling broth into the eggs in a small stream, whisking vigorously and continually so that the eggs don't cook.
  • Return the broth to the flame and pour the tempered eggs into the remaining broth, whisking the whole time. Cook until the sauce thickens slightly, but NEVER LET THE SAUCE BOIL. This will take about five minutes.
  • Serve immediately. This sauce doesn't reheat well.

YOUVARLAKIA AVGOLEMONO (GREEK MEATBALL-EGG/LEMON SOUP)



Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup) image

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

1 lb ground beef
1/4 lb ground pork (opt but good)
1 onion, minced
1 garlic clove, minced fine
6 tablespoons raw long-grain white rice
chopped fresh parsley
2 tablespoons chopped fresh spearmint (or 2 teaspoons dried and rubbed between fingers into powder)
1 teaspoon dried oregano
salt & freshly ground black pepper
3 eggs
6 cups water or 6 cups stock
1 onion, chopped
2 celery ribs, chopped
2 -3 carrots, sliced
1 zucchini, chopped (about 1 1/2 cups)
1 large potato, cubed
1 lemon, juice of, only
2 tablespoons cornflour

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 AVGOLEMONO STEW



Greek Avgolemono Stew image

Posted this because of a to-die-for soup I recently made (see Sage's recipe #169328), converted into a stew. A classic Greek dish from a vegetarian "minute meals" cookbook. Delicious, easy and fast. Serve with a simple tomato and feta salad. Use a top-quality broth if you can. As written it turns out like a soupy-ish stew. P.S. I like to cook the stew long enough so the eggs coagulate, so I would personally simmer for about 5 minutes after adding eggs.

Provided by Kumquat the Cats fr

Categories     Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups vegetable broth (good quality recommended)
1 (15 ounce) can chickpeas, undrained
1/3 cup long-grain white rice
1/2 cup onion, chopped small
1 stalk celery, chopped (optional)
1 cup carrot, shredded
2 eggs
2 -3 tablespoons fresh lemon juice (or more)
1 (5 ounce) bag Baby Spinach
salt and pepper, to taste

Steps:

  • Combine vegetable broth, chickpeas with liquid, rice and onions in large saucepan. Cover and bring to a boil over high heat.
  • Stir in the carrots and reduce the heat so that the liquid boils gently. Cover and cook until the rice is tender but slightly firm to the bite, about 10-15 minutes.
  • Meanwhile, beat the eggs in a small bowl, add lemon juice and stir to combine.
  • Ladle 1/2 cup of the hot liquid from the stew into the eggs and stir. Still stirring, slowly pour the egg-lemon broth mixture into the stew. Reduce heat to low.
  • Add the spinach and stir until wilted. Serve immediately.

Nutrition Facts : Calories 249.2, Fat 4, SaturatedFat 1, Cholesterol 105.8, Sodium 401.4, Carbohydrate 43.1, Fiber 6.7, Sugar 2.6, Protein 11

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  • Prepare the chicken broth. In a large soup pot, combine the water, chicken, onion, carrots, celery and bay leaves. Bring to a boil over medium-high heat and then reduce to a simmer.
  • Remove chicken and vegetables. After 2-3 hours, discard the veggies and bay leaves and remove the chicken from the broth. Separate the chicken meat from the skin and bones, shred and set aside.
  • Cook the rice. Remove 1 cup of broth from the stockpot and set aside. Then, bring the remaining broth back to a boil and add the rice. Reduce to a simmer and cook the rice until tender, about 15-20 minutes.
  • Prepare the avgolemono. While the rice cooks, prepare the avgolemono. In a stand mixer fitted with a whisk attachment, beat the egg whites to soft peaks; it will take 2-3 minutes.
  • Add avgolemono to soup. Slowly transfer the avgolemono to the pot of broth and fully cooked rice on the stove. Stir to combine and then bring the soup to a simmer.
  • Serve. Ladle the soup into bowls and top with a bit of the reserved shredded chicken, if desired. Garnish with fresh parsley, dill, oregano and lemon zest, and serve with crusty bread.


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