Greek Meatball, Egg, and Lemon Soup
This recipe is adapted from a Greek soup (youvarlakia avgolemono). The traditional version doesn't have the vegetables added to the broth, but it's those vegetables that make this soup a one-pot meal. Serve it with some feta cheese sprinkled over the top and crusty bread on the side.
INGREDIENTS | SERVES 6
- 1 pound lean ground beef
- ¼ pound ground pork
- 1 small yellow onion, minced
- 1 clove garlic, minced
- 6 tablespoons uncooked long-grain white rice
- 1 tablespoon dried parsley
- 2 teaspoons dried dill or mint
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 3 large eggs
- 4–6 cups chicken or vegetable broth
- 1 medium yellow onion, chopped
- 1 cup baby carrots, each sliced into thirds
- 2 large russet potatoes, peeled and cut into cubes
- 1 stalk celery, finely chopped
- 2 tablespoons corn flour
- ⅓ cup fresh lemon juice
In a large bowl, mix together the meat, minced onion, garlic, rice, parsley, dill or mint, oregano, salt, pepper, and 1 of the eggs. Shape into small meatballs and set aside.
Add 2 cups of the broth or water to a 4-quart slow cooker. Add the meatballs, chopped onion, carrots, and celery, then pour in enough of the remaining broth or water to cover the meatballs and vegetables. Cook on low for 6 hours.
In a small bowl or measuring cup, beat the 2 remaining eggs and then whisk in the corn flour. Gradually whisk in the lemon juice, and then ladle in about 1 cup of the hot broth from the slow cooker, doing so in a slow, steady stream, beating continuously until all of the hot liquid has been incorporated into the egg mixture.
Stir this mixture into the slow cooker, being careful not to break the meatballs. Continue to cook on low for 1 hour, or until mixture is thickened.