Time 1h Number Of Ingredients 13 Steps:
To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. This will prevent the youvarlakia to break up when boiled. Form the meatballs (youvarlakia) and set them aside. Pour into a large pan 2 ½ cups of water and bring to the boil. Turn the heat down and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 20-25 minutes. (The water should be enough to cover the meatballs, so add some more warm water if needed) To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined. Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling. Serve this extra warming Greek meatball soup, while still hot with a sprinkle of chopped parsley. Make sure that you do not cover any left overs until they have cooled; the sauce may curdle otherwise!!
Time 2h Yield 4 Number Of Ingredients 14 Steps:
Dice or set your food processor to grate and process the garlic and onion; remove. Using the s-blade, mince mint and parsley. Remove and add optional liver and puree. Add minced garlic, onion, mint, parsley, liver, ground beef, and ground lamb to one bowl. Add salt, black pepper and eggs to a separate bowl. Beat eggs and spices until smooth. Add eggs to meat mixture and thoroughly combine with hands. Crumble feta cheese and fold into mixture with hands gently. Preheat oven to 375F. Roll mixture into small ping pong ball sized meatballs. Line a baking sheet with silpat or parchment and place meatballs on the prepared sheet with enough space so they are not touching. Bake meatballs for approximately 20 minutes, then transfer to sauce. For the sauce: While the meatballs are baking, in a large skillet, heat the butter then add the flour and whisk to combine for about 3 minutes, taking care not to burn the flour. Slowly pour in beef or chicken stock, continuing to whisk and stir out any lumps. When combined and smooth, add the meatballs and simmer for 15 minutes, until the sauce is slightly thick. Juice the lemons. In a small bowl, beat the egg yolks and lemon juice together thoroughly. One at a time, add a few tablespoons of the sauce to the egg and lemon mixture while constantly whisking. Add the egg/lemon/sauce mixture to the meatballs in the sauce. Give it a quick stir, and remove from the heat. Serve with a sprinkling of pepper and fresh mint on top.
Time 1h Yield 6 to 8 servings Number Of Ingredients 7 Steps:
In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve. Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes. In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more. Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Meatballs:. Apart from the flour and the vegetable oil, mix all the other ingredients together well. Make medium-size balls from the mixture. Roll the balls in flour and then deep fry them for approximately 15 minutes. Sauce:. In a heavy-bottomed pan, heat the oil, then add the flour and stir well for 3 minutes. Add 1 litre water and mix well. Add the meatballs and simmer for 30 minutes, until the sauce is slightly thick. Beat the egg yolk thoroughly. Add the lemon juice to the egg and keep beating. Add 5-6 tablespoons of the sauce to the egg & lemon mixture and stir well. Add this mixture to the meatballs in the sauce, shake the pan and remove from the heat. Serve with a sprinkling of pepper and fresh mint on top.
Time 45m Yield 8 Number Of Ingredients 15 Steps:
Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer. Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined. Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated. Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.
Time 1h Yield 4 servings Number Of Ingredients 13 Steps:
In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined. Gently form the mixture into 24 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking. In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn’t boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat. In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture. Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don’t break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don’t let the pot boil.) The broth should be silky. Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.
Time 1h30m Yield 50 meatballs, 6 serving(s) Number Of Ingredients 15 Steps:
Put bread and ground beef in a bowl, and mix and knead thoroughly. Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well. In a soup kettle, bring about 2 qt water to a furious boil. Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water. Continue boiling for about 1/2 hour, and then set aside. Beat the whites of 3 eggs until frothy, but not stiff and shiny. Constantly beating, add the yolks until well mixed. Still beating add the lemon juice drop by drop. Bring butter and broth to a boil. Add this to the egg-lemon mixture, beating continuously. Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens. Serve hot.
Time 50m Yield 4 servings Number Of Ingredients 12 Steps:
Put the veal in a mixing bowl. Heat one tablespoon of the butter in a skillet and add one-half cup of the onions. Cook, stirring, until wilted. Add this to the veal. Add the bread crumbs, half of the dill, the nutmeg, salt and pepper to taste. Blend well. Shape the mixture into 28 balls of equal size, each about two inches in diameter or slightly less. Heat two tablespoons of butter in a casserole and add the remaining onions. Cook briefly until wilted. Add the veal balls and cook, turning gently to brown lightly. Add the broth and bring to the boil. Cover and let simmer about 10 minutes. Meanwhile, beat the eggs with a wire whisk in a bowl until well blended. Add the cornstarch and continue beating until thoroughly smooth and blended. Beat in the lemon juice. Pour one cup of the liquid from the meatballs into the egg mixture. Beat to blend. Pour this blend into the meatballs with their liquid and stir. Cook over gentle heat until thickened. Sprinkle with the remaining dill and serve.
