Sunday, March 14, 2010

Avgolemono Soup with Meatballs (Terbiyeli Kofte)

Avgolemono (Greek: Αυγολέμονο which is the "terbiye" in Turkish) is a soup made with egg and lemon juice mixed with broth, heated until they thicken but before they boil and curdle. Avgolémono translates to "egg-lemon," in English. Following is the Turkish version of this soup, Greek version of this soup usually has long grain white rice or orzo instead of meatballs and does not have carrots and potatoes. If you like creamy soups you will definetely enjoy this soup! Although the traditional recipe uses ground beef, I used ground turkey to make it healthier.

1/2 pound ground beef or turkey
1/3 cup of rice
1 egg
1 medium potato petite diced
1 medium carrot petite diced
6 cups of chicken stock or water
1 cup bread crumbs (preferably japanese panko)
1 teaspoon blackpepper
1 teaspoon dried mint
1 teaspoon salt
2 tablespoons flour (I used white whole wheat)
1/3 cup parsley, chopped
2 egg yolks
1 lemon's juice
1. Mix meat, rice, 1 egg and bread crumbs season with mint, salt, and pepper to taste.
2. Mix well and shape into mini balls.
3. Sprinkle flour and parsley into a large tray and add the meatballs. Shake until meatballs are coated with the flour.
4. Bring broth to a boil and add carrots cover and simmer for 5 min.
5. Add the meatballs to the simmering broth cover and simmer for 15 min,
6. Add potatoes when meatballs are half cooked
7. In a seperate cup beat egg yolks with lemon juice
8. Add 1 cup hot broth to the mixture and mix well, add to soup and mix, whisking continuously.
9. Reduced heat and simmer for another 5 mins.
10.Serve with freshly ground black pepper or a touch of fresh-chopped parsley

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