Soupa Avgolemono Egg Lemon Soup Recipes

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 1 to 2 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; eggs will curdle. Serve immediately.

Steps:

• Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.
• Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside.
• When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside.
• Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour.
• Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the 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 lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot.

Steps:

• Stir the milk and cornstarch together and beat in the egg yolks.
• Set aside.
• Bring the stock to boil in a 4 quart soup pot and add the rice.
• Cook, covered, until the rice is puffy and tender, about 25 min.
• Remove the soup from heat, add milk and egg mixture, stirring carefully.
• Continue to cook for a moment until all thickens.
• Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
• Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.
• (An adopted recipe.)

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.