With mini meatballs, a heaping spoonful of orzo, and a flavorful lemon broth, this avgolemono is done in under 40 minutes and a MUST make.
Course Dinner
Cuisine Greek
Keyword Lemon Soup, Meatballs, Soup
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 6people
Equipment
1 large dutch oven or pot bigger than 4qt
Ingredients
Turkey Meatballs
1lbground turkey
1/2cupItalian breadcrumbsunseasoned
1egg
2tbspparsleyfinely chopped
1/2smallonionfinely minced
2clovesgarlicfinely grated on a microplane
Avgolemono
2tbspolive oil
1mediumonionminced
5clovesgarlicminced
8cupschicken broth
1/2cupfresh lemon juiceapprox. 3 large lemons
2eggs
fresh dill
kosher salt
orzoamount is up to you i typically make 1/2 box for 5-6 people
Instructions
Turkey Meatballs
Place all the ingredients in a large bowl (ground turkey, bread crumbs, egg, finely chopped parsley, minced onion, grated garlic, and 1/2 tsp of kosher salt).
Combine with your hands until thoroughly combined. Form into 40 mini meatballs and place on a sheet tray. Cover with plastic wrap or aluminum foil and place in the fridge until added to the soup.
Avgolemono
Add the olive oil to a dutch oven or deep pot over medium-low heat. Once heated up add the minced onion, a pinch of salt, and cook for 3 minutes until soft.
Add the garlic and cook for another 2-3 minutes until the garlic is soft and fragrant.
Add broth and lemon juice, raise the heat to medium and bring to a simmer. (speed up the process by placing the lid on the pot). Once at a simmer, simmer for 5 minutes. This is the time to try the broth and salt to taste. I typically add about 1/2 tsp - 3/4 tsp of kosher salt.
While this is coming to a simmer start the cooking the orzo as per packaging in salty water.
After the 5 minutes of simmering crack and beat both eggs in a large measuring cup or bowl ( needs to be greater than 2 cups). Slowly temper the eggs (and I mean slowly) by beating the egg continuously while drizzling in some of the hot broth until 2 cups have been added. Once combined and brought to the same temperature as the soup add the egg mixture to the soup.
Add the meatballs and simmer for 5 minutes.
Finish with a small amount of dill. Serve over a bowl with orzo.