Avgolemono and Veal Meatball Soup

In International Food by Amanda Mouttaki3 Comments

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For as long as I can remember the only thing on my bucket list (the list of things to do before you die) was to have a passport full of stamps.  That technically means there’s more than one thing on the list because gathering all those stamps would involve a few trips.  I got my first stamp at 15.  I can remember when my passport came in the mail, and this just goes to show how big of a dork I am, I must have opened it and gone through the pages 20 times.  When I went through passport control for the first time it was really really exciting for me.  Boarding my first international flight – oh the excitement!  As our plane touched down in Athens, one of the oldest cities in western civilization, my stomach was loaded with butterflies.  This first international trip was all it took to hook me as a travel addict and I haven’t stopped since.  As much as I’ve loved every place that I have visited since, the food of Greece has always stuck with me.  I can still taste some of those meals even though they were 10+ years ago.

I recently have been looking over soup recipes to prepare for Ramadan.  One soup that I had sort of forgotten about was Greek Avgolemono a Greek egg and lemon soup.  Then I thought, I bet that would be even more filling with some little meatballs added in.  It was.  After the first sip I closed my eyes and felt like I was back on that first trip sitting in the Grecian sun.

Ingredients:

For Soup

  • 6 c (48 oz) chicken or vegetable broth
  • 1 c. (140g)  orzo
  • 5 eggs
  • 1/2 c. (8oz) lemon juice

For Meatballs

  • 1/2 lb (225 grams) ground veal
  • 4 tbsp bread crumbs
  • 1 tbsp sumac
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp crushed garlic

Directions

Combine all of the ingredients for the meatballs and roll into very small meatballs, the smaller the better.  Set aside.  In a medium to large size pan add the chicken broth and begin to cook on medium high.  Once the liquid boils add the meatballs and orzo.  Allow to cook about 8 minutes.  In a large bowl beat the eggs until they are foamy.

Next, add lemon juice, a little at a time. When all lemon juice is incorporated take a ladle and add a scoop broth at a time to the eggs (usually 2-3 ladels will be plenty).  The purpose of this is to combine the eggs slowly.  If you just dump the eggs into the hot liquid they will cook right away and form egg chunks.  This is not what you want.   Once the temperature of the eggs has been increased add it into the larger pot.  Do NOT allow the soup to boil.  Serve immediately.

 

Think your kids won’t like this?  Think again – my 4 year old ate three bowls full!

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Amanda MouttakiAvgolemono and Veal Meatball Soup

Comments

  1. Pingback: Paula Wolfert's Spiced Butternut Squash Soup | marocmama.com

  2. K

    I love avgolemono soup though I’ve never made it myself. It is a very evocative taste, isn’t it?

    1. Author
      marocmama

      It is. I was actually surprised at how easy this was to make. I know there will be many many more bowls of it in my future!

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