Prep 20 mins
Cook 50 mins
"Avgolemono" in Greek cooking, is called every recipe that after cooking is complete, you add beaten eggs and lemon juice to thicken and taste. You can use any combination of vegetables you like. You can choose to make it thick or watery, according to your taste, with the addition of less or more water. Don't do it too watery though, the "avgolemono" effect will disappear. Just for the record the Greek name for this soup is "Yuvarlachia Avgolemono". It's all Greek to you? :)
- 500 g minced beef
- 1⁄2 cup short-grain rice (for risotto or soup)
- 1⁄2 cup fresh parsley, chopped (lightly packed)
- 1 teaspoon of fresh mint or 1 teaspoon dried mint
- 1 teaspoon olive oil
- 1 egg
- 2 onions, cut in 4
- 2 medium potatoes, cut in cubes
- 3 carrots, cut in thick slices
- 3 stalks celery, cut in thick slices
- 4 tablespoons olive oil
- 3 eggs
- 2 -3 lemons, juice of
- Combine the first 8 ingredients and make meatballs 1 inch diameter. Let them stand in the refrigerator.
- Put the vegetables in a large pot and cover with water. Add the 4 tbsp of live oil, salt and pepper and let simmer in medium heat for 20-30 minutes (the time will depend on how big the cubes of your vegetables are, so better check with a fork), until they are just becoming tender.
- Add the meatballs and let simmer for 20-25 minutes more. You should add more water if it evaporates.
- When meatballs and vegetables are cooked, remove from the heat.
- Beat the egg whites until they become frothy. Add the egg yolks and the juice of the lemon and beat until they are incorporated.
- Now this step is crucial if you don't want your eggs to be fried in the soup. Add one table spoon of hot soup in the bowl with the beaten eggs and stir. Repeat adding one tablespoon of hot soup at a time, until the egg and soup mixture is hot in itself. I think 1 cup of soup is enough for that. Then add the egg and soup mixture into the pot with the hot (not boiling) soup and gently stir.
- Serve with fresh grounded black pepper.
- Correction: Forgot to mention that it is usually served hot in cold winter days. But I find no reason why a cold serving wouldn't be appealing to some as a cold soup, as a reviewer mentioned.
I made this as per recipe, very good indeed. Just one of many of this type of cold soup, having said that it was worth the trouble cooking it, and I will do so again. Thanks for the recipe.