Avgolemonoegglemonsoupgreece Recipes

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.

Steps:

• Put the stock in a large, deep saucepan & turn heat to medium-high, then just barely bring it to slight boil, before turning the heat down to medium, so that it bubbles a bit.
• Stir in the rice, carrot & celery & cook, stirring occasionally, until the veggies are all tender, about 20 minutes.
• Season with salt & pepper & then, if you're using it, add the tomato before turning the heat down to low.
• In a small bowl, use a whisk to beat the eggs with the lemon zest & juice, & then, STILL BEATING, slowly add 1/2 cup of the hot stock to the egg mixture. Continue beating while adding another cup of the stock.
• Pour this mixture back into the soup & reheat, BUT UNDER NO CIRCUMSTANCES ALLOW THE MIXTURE TO BOIL OR THE EGGS WILL SCRAMBLE!
• Taste & add salt, pepper or lemon juice as necessary, before serving.

Steps:

• Combine milk, corn starch, egg yolks. Set aside.
• Boil the chicken stock in a large soup pot (4 quart is good). Once the stock is boiling, add the orzo pasta and let it cook covered for 9-12 minutes (until pasta is tender).
• When pasta is tender, remove the pot from the heat and add the egg mixture and butter. Stir slowly until it all blends together.
• Return the pot back to the heat and continue to cook the soup. It will thicken slightly.
• Remove from the heat again and add the lemon juice and lemon peel.
• Serve with pita bread.

Steps:

• Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce heat to low, skimming when necessary.
• In a separate pan, heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Set aside.
• When chicken is cooked through, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes. Set aside.
• Add the onion, bay leaves, leek, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
• In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.

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.