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CathyZ from Kauai | Evelyn from Athens's Youvarlakia Avgolemono- absolutely wonderful |
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Veteran Member 3835 posts Joined: Dec 10, 2005 Options |
Posted to Thread #30140 at 1:28 am on Feb 25, 2018
Just skip the carrots or add some zucchini to replace it. This is a fantastic soup.
YOUVARLAKIA AVGOLEMONO (Meatballs in Egg-Lemon Soup) 1 /2 lb each Ground beef and Ground pork 1 Onion, minced 1 Garlic clove, minced fine 6 tb Raw long-grain white rice Chopped fresh parsley 2 tb Chopped fresh dill or mint 1 ts Dried oregano or thyme Salt & freshly ground pepper 3 Eggs 5 c good chicken stock 4 oz Unsalted butter 1 Onion, chopped 2-3 Carrots, sliced 1 lg Potato, cubed 1 Lemon (or more), juice only In a large bowl, combine the meat, minced onion, garlic, raw rice, 3 tablespoons chopped parsley, the dill or 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 with the butter, chopped onion, carrot and potato and salt and pepper to taste. Lower the heat and add the meatballs. Simmer, covered, for 30 minutes. If you like your soup thick, add 2 tbs of cornstarch to a little bit of cold water, mix and add to the soup. Simmer until thick. Remove from the heat. To prepare avgolemono, beat the remaining 2 eggs for 2 minutes. Gradually add the lemon juice. Then add 1 cup of the hot broth by droplets, beating steadily, until nearly all has been added. Add the egg mix to the soup and heat, being careful not to let it boil. Serve hot, garnished with parsley. Serve Feta with the soup if you like. |
Other messages in this thread:
- 30140. ISO: other soup suggestions [LINK] - pmassell_93 - 10:54pm on 02/24/18 (23)
- I make Joe's Provencal Fish Soup, regularly. Caveat though is that it needs the rouille [LINK] - Marg CDN2 - 11:05pm on 02/24/18
- this looks great but a little intimidating ;) [NT] - pmassell_93 - 11:29pm on 02/24/18
- Maybe this calls for a visit to Joe?? With Jacques making the rouille? [NT] - MarilynFL - 6:55pm on 02/25/18
- The rouille takes about 5 minutes in the processor. If that, or the ingredient list is too much - Joe - 5:17am on 03/03/18
- Sausage Lentil Soup - CathyZ from Kauai - 1:24am on 02/25/18
- Mama Z's Minestrone - CathyZ from Kauai - 1:26am on 02/25/18
- Evelyn from Athens's Youvarlakia Avgolemono- absolutely wonderful - CathyZ from Kauai - 1:28am on 02/25/18
- Zucchini Soup - CathyZ from Kauai - 1:30am on 02/25/18
- Slow Cooker Quinoa, Chicken and Kale Soup- I think it came from the Swap - CathyZ from Kauai - 1:33am on 02/25/18
- Look for red lentil soup recipes--they cook quickly and are lovely. - Charley - 12:41pm on 02/25/18
- This post on 101 Cookbooks has a cauliflower soup and variations plus a link for broccoli soup. [LINK] - Curious1 - 4:58pm on 02/25/18
- I've had Cold Almond Soup in the *try it* stack (~2 miles high as seen by Hubble) for a while. [LINK] - MarilynFL - 6:50pm on 02/25/18
- Curried Spinach and Lentil Soup [NT] [LINK] - judy-mass - 10:20pm on 02/25/18
- Root Cellar Soup with Ham - judy-mass - 10:31pm on 02/25/18
- Love butternut squash soup. Try coconut or almond milk and leave off the cider-cream on top. [NT] [LINK] - Anna_X - 1:51am on 02/26/18
- Vegan Cream of Tomato Soup with Roasted Italian Chickpea Croutons [LINK] - MariaDNoCA - 7:47am on 02/26/18
- Ah, these croutons are right up your alley, Paul! [NT] - CathyZ from Kauai - 7:45pm on 02/26/18
- And they were so good! Kept munching on them from a bowl as snacks [NT] - MariaDNoCA - 9:41pm on 02/26/18
- yes that definitely caught my eye [NT] - pmassell_93 - 10:12pm on 02/26/18
- This butternut squash velvet from Jaques Pepin is on my try list [NT] [LINK] - MariaDNoCA - 8:12am on 02/26/18
- Soup at this house is... - Richard in Cincy - 2:23pm on 02/28/18
- soups - sjs1952 - 6:54pm on 03/01/18
- Potato Leek Soup as a base - Joe - 5:20am on 03/03/18