4 step program – Avgolemono
This recipe is so dear to my heart. My mum used to make it for me when I wasn’t feeling well. Now I just make it to enjoy the memory of my mother and everything she was. It’s warms me to my soul. I hope you’ll try it even though there are a few extra steps. It’s totally worth it.
Here’s what you’ll need:
1 lb ground pork
1 lb ground veal (you can use chicken or turkey instead if you wish)
1/2 white onion chopped finely
splash of olive oil
3 eggs separated
1 egg beaten
1 large carton chicken stock (or two cans)
1/2 cup white rice
2 lemons juiced
1 cup finely chopped parsley
Salt & white pepper
Add a splash of olive oil to a deep wide pot, or deep sided fry pan. Heat pan to medium and add chopped onions. Fry gently until transparent. Remove onions and cool in a small bowl.
Return pot to heat and add chicken stock. Bring to the boil and add rice. Turn down to a simmer, cover, then move onto the next step while rice cooks.
Combine ground meat in a bowl with 1/2 of the parsley, cooled chopped onion, 1 beaten egg, salt and pepper. I use a garlic salt here to add flavor. When completely combined, roll into meatballs and add to the simmering chicken stock. Cover and continue to cook on low.
In a clean dry bowl, whip the egg whites in a bowl until light and fluffy. The fluffier the whites the creamier the soup will be. Add egg yolks and beat some more until light and creamy. Then while beating add the lemon juice slowly. You’re almost done!
When lemony egg mixture is complete and meatballs are cooked, this next step is the last one. Ladle some hot stock from the pan into the egg mixture and beat thoroughly. Add another ladle and beat again. Then slowly add all of the egg mixture back into the saucepan with meatballs. Reduce heat to low and gently stir.
That’s it. Soups done. This freezes well too. But to serve, sprinkle with left over parsley, salt and white pepper. Think of Elaine Rose and enjoy xoxoxox