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Meatball Soup with Egg and Lemon

Source: Casual Cuisines of the World - Taverna
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Active Time:  15 Minutes
Total Time:  40 Minutes
  Serves 6
Avgolemono is the Greek term for the classic Mediterranean egg-and-lemon mixture used as a thickener for soups or stews. In Turkey, the same blend is called terbiyeli. While simple versions of this soup include just rice, and others call for chicken and rice, leeks and celery and even fish, the most interesting and filling interpretations feature these little meatballs.
RECIPE INGREDIENTS
1 lb ground (minced) lean beef or lamb
1 cup grated or finely minced onion
6 tablespoons uncooked long-grain white rice or 1/2 cup  fine dried bread crumbs
1/2 cup chopped fresh flat-leaf (Italian) parsley
2 tablespoons chopped fresh mint or dill
3 eggs
salt and freshly ground pepper
6 cups chicken stock
1/4 cup fresh lemon juice
Meatball Soup with Egg and Lemon Recipe at Cooking.com
DIRECTIONS
In a bowl, combine the meat, onion, rice or bread crumbs, 1/4 cup of the parsley, the mint or dill and 1 of the eggs. Season to taste with salt and pepper. Using your hands, knead the mixture until well mixed. Form the mixture into tiny meatballs about 1/2 inch in diameter.


In a large saucepan over medium-high heat, bring the stock to a boil. Add the meatballs, reduce the heat to low, cover and simmer gently until the meatballs are cooked, 25-30 minutes.


In a bowl, beat the remaining 2 eggs until very frothy. Gradually beat in the lemon juice. Then gradually beat in about 1 1/2 cups of the hot soup, beating constantly to prevent curdling. (This step tempers the eggs so that they won’t scramble when added to the soup.) Continue to beat until thickened, then slowly stir the egg mixture into the hot soup. Heat through, but do not allow the soup to boil.


Ladle into warmed bowls, sprinkle with the remaining 1/4 cup parsley and serve hot.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 324
Fat. Total: 10g
Fiber: 3g
Carbohydrates, Total: 30g
Sodium: 263mg
% Cal. from Fat: 28%
Cholesterol: 134mg
Protein: 28g
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