GREEK MEATBALL SOUP
a yummy, easy greek soup - you'll almost always have these ingredients on hand! a greek family recipe...comfort food!
Provided by chicago gillott-i
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- fill large pan with water.
- add butter.
- in a different bowl combined meat, 1 egg, rice & bread.
- form meatballs.
- add meatballs to water.
- add additional rice if you like a thicker soup.
- cook meatballs (time depends on size).
- in a different bowl whip 2 egg whites until firm/peaks.
- add yolks & lemon juice (to taste).
- SLOWLY add soup broth & blend with egg/lemon mixture.
- SLOWLY add more soup broth (about 3 cups total).
- combine broth/egg/lemon mixture to pan with soup & allow to sit for 5 minutes.
- soup will be frothy.
Nutrition Facts : Calories 593.6, Fat 32.7, SaturatedFat 15.2, Cholesterol 266.2, Sodium 254.2, Carbohydrate 42.3, Fiber 0.8, Sugar 0.6, Protein 29.6
YOUVARLAKIA AVGOLEMONO (LEMONY GREEK MEATBALL SOUP)
Avgolemono is a Greek egg and lemon mixture that's tangy and silky, and used to thicken sauces and soups. In the United States, most versions of avgolemono soup brim with grains of rice and chunks of chicken. In this recipe, a riff on youvarlakia avgolemono, ground chicken and rice are rolled into meatballs, then simmered in the broth, making the whole thing heartier without losing the soup's characteristic brightness. Many recipes for youvarlakia call for ground beef, and, if you like you can substitute that here. Note that because of the eggs in the broth, leftovers do not freeze well.
Provided by Melissa Clark
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
- Gently form the mixture into 24 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
- In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn't boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat.
- In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
- Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don't break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don't let the pot boil.) The broth should be silky. Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.
GREEK MEATBALLS AND TZATZIKI
Use the dip and meatballs when you have holiday parties as easy snacks. The meatballs freeze well.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita.
- Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes.
- Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine.
- Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side.
- Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth.
- Serve the meatballs with the sauce and pitas.
MEATBALL SOUP
Steps:
- Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
- While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.
- Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
- Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
- Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.
GREEK MEATBALLS
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 20 meatballs
Number Of Ingredients 16
Steps:
- In a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside.
- Wring the excess milk out of the soaked bread cubes.
- Place all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each).
- In a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat.
- Place on platter and garnish with lemon wedges and torn mint leaves.
GREEK LEMON SOUP
This soup is proof that less is more.Delicious hot, it's even better cold, so plan to make it the day before you need it. Serve it in well chilled bowls and float a paper-thin slice of lemon on top. I got this from the Silver Palate Cookbook. Update: I have changed a few things to make this more user friendly, due to some of the reviews. So please read the reviews and make according to your taste.
Provided by Sharon123
Categories Healthy
Time 40m
Yield 4-6 portions
Number Of Ingredients 7
Steps:
- Pour the broth into a pot and bring it gradually to a full boil.
- Pour in the rice, reduce to a simmer,and cover.
- Cook for about 25 minutes, or until rice is just tender.
- Do not overcook.
- Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
- When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
- Whisk this mixture back into the remaining soup.
- Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
- Do not let it reach a boil.
- Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
- Correct seasoning just before serving.
- Garnish hot or cold with lemon slices and chopped parsley.
Nutrition Facts : Calories 227.7, Fat 6.1, SaturatedFat 1.9, Cholesterol 98.2, Sodium 2361.8, Carbohydrate 22.2, Fiber 0.3, Sugar 1.6, Protein 19.5
YOUVARLAKIA AVGOLEMONO (GREEK MEATBALL-EGG/LEMON SOUP)
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
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 WEDDING SOUP
This Rachael Ray recipe is a take on the classic Italian version. I am listing this recipe as printed, however I made a few changes that we really enjoyed. First, I did half beef and half lamb in the meatballs. I had kale in the garden so that went in as well as a splash of half n half. Additional stock maybe necessary if you like a brothy soup or you can cut down on the amount of orzo as it absorbs quit a bit of broth as it sits. I finished the soup with homemade croutons. This was a real winner.
Provided by MacChef
Categories Greek
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a deep skillet or dutch oven, bring the chicken stock to a boil. Lower a bring to a simmer.
- Meanwhile, in a large bowl, combine the lamb, half of the parsley, the breadcrumbs, feta, egg, garlic and oregano. Season with salt and pepper. Mix well and form into 1 inch balls. Add to the chicken stock along with the orzo and cook gently for 8 minutes.
- Stir in the lemon zest, lemon juice, remaining parsley and mint.
Nutrition Facts : Calories 643.2, Fat 33.8, SaturatedFat 14.4, Cholesterol 144, Sodium 1791.6, Carbohydrate 42.9, Fiber 2.7, Sugar 3.5, Protein 38.7
MEATBALL SOUP
Make and share this Meatball Soup recipe from Food.com.
Provided by Tonkcats
Categories Meat
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Bring water to a boil in a large saucepan.
- Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
- Add macaroni and cook until pasta is done. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 81.4, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.2, Sodium 375.1, Carbohydrate 16.2, Fiber 1.4, Sugar 2, Protein 2.9
More about "greek meatball soup recipes"
TRADITIONAL GREEK MEATBALL SOUP (GIOUVARLAKIA/ …
From mygreekdish.com
4.8/5 Total Time 1 hrCategory SoupsCalories 337 per serving
- 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.
GIOUVARLAKIA, GREEK MEATBALL SOUP AVGOLEMONO - …
From kopiaste.org
Reviews 7Calories 154 per servingCategory Soups
- In a large bowl put the minced meat and add the pureed onion and garlic as well as the rice. Add the parsley, mint, salt, pepper and egg whites and mix well.
- In a large pot, bring water or meat stock to a boil and add the remaining 2 tbsp olive oil and add some extra salt if you like.
- Until the water boils shape your meatballs, about the size of a walnut, (makes 50) and dredge them in the flour. Put the meatballs in the boiling water and if froth forms on top remove it with a slotted ladle.
EASY MEATBALL SOUP WITH RICE ... - REAL GREEK RECIPES
From realgreekrecipes.com
YUVARLAKIA - GREEK MEATBALL SOUP - ZAGLEFT
From zagleft.com
GREEK MEATBALL SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
YOUVARLAKIA AVGOLEMONO - GREEK MEATBALL SOUP WITH EGG ...
From vayiaskitchen.com
TRADITIONAL GREEK MEATBALLS - MY GREEK DISH
From mygreekdish.com
YOUVARLAKIA AVGOLEMONO (LEMONY GREEK MEATBALL SOUP) - A ...
From afeastfortheeyes.net
GREEK MEATBALL SOUP | YOUVARLAKIA AVGOLEMONO | LEMON MEATBALL
From lemonandolives.com
MEATBALL SOUP (GIOUVARLAKIA) RECIPE : SBS FOOD
From sbs.com.au
GREEK MEATBALL AND ORZO SOUP - DIABETES FOOD HUB
From diabetesfoodhub.org
IFOOD.TV
From ifood.tv
GREEK MEATBALL SOUP - FOOD NEWS
From foodnewsnews.com
GREEK MEATLOAF AND CHINESE MEATBALL SOUP RECIPES ...
From minnesotamonthly.com
FORGET A SUB, THIS GREEK SOUP IS THE BEST WAY TO ENJOY ...
From independent.co.uk
GREEK BEEF SOUP RECIPE (KREATOSOUPA) - MY GREEK DISH
From mygreekdish.com
GREEK MEATBALL SOUP RECIPE | CDKITCHEN.COM
From cdkitchen.com
GREEK MEATBALLS AND LEMON SOUP RECIPE | NOT A CHEF
From notacheftv.com
EASY GREEK MEATBALLS (KEFTEDES) - VICKI'S GREEK RECIPES
From vickisgreekrecipes.com
TRADITIONAL GREEK SOUP RECIPES - MY GREEK DISH
From mygreekdish.com
YOUVARLAKIA AVGOLEMONO: GREEK MEATBALL SOUP - DIMITRAS …
From dimitrasdishes.com
GREEK MEATBALL SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
GREEK MEATBALL SOUP RECIPE BY CHEF.FOODIE | IFOOD.TV
EASY GREEK MEATBALLS RECIPE KEFTEDES - CREATE THE MOST ...
From recipeshappy.com
GREEK MEATBALL SOUP - FRUGAL HAUSFRAU
From frugalhausfrau.com
GREEK SOUP RECIPES - GREEK BOSTON
From greekboston.com
GREEK MEATBALL SOUP - THE OLIVE AND THE SEA
From theoliveandthesea.com
GREEK MEATBALL SOUP WITH AVGOLEMONO SAUCE (YOUVARLAKIA ...
From aspoonfullofgoodness.com.au
YOUVERLAKIA (MEATBALL, LEMON AND DILL SOUP) | GREEK SOUP ...
From sbs.com.au
GREEK MEATBALL SOUP (YOUVARLAKIA) - HUMMINGBIRDPUBLICATIONS
From hummingbirdpublications.com
MEATBALL SOUP (GIOUVARLAKIA) RECIPE : SBS FOOD - FOOD NEWS
From foodnewsnews.com
GREEK MEATBALLS SOUP RECIPES: COOKING STEPS WITH TIPS
From cooksook.com
TRADITIONAL GREEK MEATBALLS RECIPE - THE GREEK FOOD
From thegreekfood.com
RECIPE FOR GREEK MEATBALL SOUP WITH EGG LEMON SAUCE
From greekboston.com
GREEK MEATBALL SOUP - PLAIN.RECIPES
From plain.recipes
GREEK MEATBALL SOUP LEMON - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
THIS RIFF ON GREEK MEATBALL SOUP YOUVARLAKIA AVGOLEMONO …
From seattletimes.com
GREEK MEATBALL SOUP – YUVARLAKIA | AKIS PETRETZIKIS
From akispetretzikis.com
You'll also love
Related Search