Freezing temperatures and ice rain call for a nice winter soup, even when it is the end of May.
Yes, it was raining ice here in burbs of Chicago yesterday. On May 20th.
So, when life gives you ice rain and lemons, make Meatball Avgolemono Soup. Coming from the Greek words egg and lemon, Avgolemono soup is a staple in Greek-American restaurants. It normally has a little bit of chicken and rice in it, but this recipe puts a meatbally spin on it. The flavor of the soup with the meatballs is really good. I was skeptical at first, but I really liked it and so did Dave.
Phoebe on the other hand….
Another bonus of this recipe is that it comes together really fast. From start to finish it took about one hour and most of that time was spent for the meatballs to simmer in the soup.
Words can not express my excitement.
Our itinerary looks something like this:
Paris for 4 nights
Switzerland for 5 nights
Greece for 19 nights
Vienna for 4 nights
What does this mean for bloggy? Recipes from the countries I will be staying in until I leave for the trip starting today with the Greek soup, and once we’re in Europe, to-die-for pictures of food, scenery, and life.
Follow me on Instagram to see lots more @claireiscooking
So, anyone know any good Swiss and Austrian recipes?? 😉
- 1 pound extra-lean ground beef, pork, lamb, or a mixture
- 1/2 onion, finely chopped
- 1/3 cup uncooked rice
- 1/4 cup flat leaf parsley, chopped
- 1 egg
- salt and pepper
- 2 T. butter
- 3 cups stock
- 2 egg yolks
- juice of 1 lemon
- ground pepper, to taste
- Mix the meat, onion, rice, parsley, egg, and salt and pepper to taste. Dipping your fingers in a dish of vinegar, roll the meat mixture into walnut-size balls.
- Melt the butter in a heavy 6-quart pot or Dutch oven. Add the meat-with-rice balls. Shake the pot so that the meat absorbs the butter aroma; do not brown the meatballs.
- Add stock to cover. Bring to a boil and then simmer until rice is done and meatballs have no pink in the center. Add water as needed, so that you have some liquid left over in the pot for soup. The rice absorbs the liquid, so check the level frequently.
- Whip the egg yolks in a bowl. Add the lemon juice slowly, while whipping, and then a couple ladlefuls of pot liquid. Stir this sauce into the pot with the meatballs, gently, so that everything looks creamy, thick, and lemony. Add ground pepper to taste. Serve hot.