Avgolemono : Greek Lemon Soup

With mini meatballs, a heaping spoonful of orzo, and a flavorful lemon broth,
this avgolemono is done in under 40 minutes and a MUST make.

Servings: 6 people

Author:

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Dinner

greek

soup meatballs Lemon Soup

Instructions

1 Place all the ingredients in a large bowl (ground turkey, bread crumbs, egg,
finely chopped parsley, minced onion, grated garlic, and 1/2 tsp of kosher
salt).
2 Combine with your hands until thoroughly combined. Form into 40 mini meatballs
and place on a sheet tray. Cover with plastic wrap or aluminum foil and place in
the fridge until added to the soup.
3 Add the olive oil to a dutch oven or deep pot over medium-low heat. Once heated
up add the minced onion, a pinch of salt, and cook for 3 minutes until soft.
4 Add the garlic and cook for another 2-3 minutes until the garlic is soft and
fragrant.
5 Add broth and lemon juice, raise the heat to medium and bring to a simmer.
(speed up the process by placing the lid on the pot). Once at a simmer, simmer
for 5 minutes. This is the time to try the broth and salt to taste. I typically
add about 1/2 tsp – 3/4 tsp of kosher salt.
6 While this is coming to a simmer start the cooking the orzo as per packaging in
salty water.
7 After the 5 minutes of simmering crack and beat both eggs in a large measuring
cup or bowl ( needs to be greater than 2 cups). Slowly temper the eggs (and I
mean slowly) by beating the egg continuously while drizzling in some of the hot
broth until 2 cups have been added. Once combined and brought to the same
temperature as the soup add the egg mixture to the soup.
8 Add the meatballs and simmer for 5 minutes.
9 Finish with a small amount of dill. Serve over a bowl with orzo.