My first soup recipe!
I originally got this recipe from Rachel Ray-her Greek Wedding Soup. I changed it just a little, added chopped kale and I made it avoglemeno. Avoglemeno is a traditional Greek sauce made of eggs and lemon that is added to soup. Avoglemeno soup is usually made with chicken and rice (that’s how my Dad used to make it for me when I was little, anyway) but the sauce itself can be added to any soup that you like.
5 cups of chicken stock (or beef, whatever you have on hand)
1/2 lb of ground beef
3/4 C orzo pasta
1 C chopped Kale (or other leafy green veggie, like spinach, chard, or collards)
1/2 C of breadcrumbs
1 tsp Parsley, dried
1 tsp Oregano, dried
2 tsp garlic
Salt and pepper
Drizzle some olive oil (about 1 TB) into a pot large enough to hold 5 cups plus of liquid. Remove the inner stem (unless you’re using spinach) from the leafy green of your choice and chop into small pieces. Saute the greens for about 5 minutes, and add the orzo. Saute for another few minutes, until the pasta starts looking like it is toasted (5 minutes max!). Add the stock and turn the heat to high. While you wait for the liquid to boil, make the meatballs.
Mix together the ground beef, breadcrumbs, 1 egg, garlic, parsley, oregano, and salt and pepper. Once the stock is boiling, turn the heat to medium so that the liquid stays as a simmer. Form the meat mixture into balls with your hands and drop them one by one into the simmering liquid. Then, start on the avoglemeno.
Crack the remaining egg into a medium to large sized bowl, and scramble. Add the juice of 1 lemon and scramble again. Next is the tricky part. If you have ever made egg drop soup, you will know that if you add egg to a hot liquid the egg will curdle. That is NOT what we want. So the trick is to mix the lemon and egg sauce with one hand while you carefully add little bits of hot stock, about a 1/4 cup at a time. I usually use a big soup spoon, or a small ladle. Continue to add the hot stock a little bit at a time until you have added at least a cup of stock (I prefer to add 2 cups just to be sure) to the egg mixture. Then, turn off the heat to the soup. While the heat is off, stir the soup with one hand and add the avoglemeno and hot stock mix with the other. Once the two have combined, turn the heat up again to about medium and let the soup come to a boil, stirring the entire time.
Turn the heat off and check the seasonings, adding more pepper, salt, lemon, what have you. Ladle into bowls and enjoy!