Tired of the same old soups this winter and looking for something new and cozy to try? Give this Greek Egg and Lemon Soup a try! It’s hearty construction is offset by the brightness of the citrus. My family has always Greek Penicillin. It cures what ails ya! Come cook with me on Tim and Food!!!
For the broth:
4 carrots, sliced
3 celery stalks, sliced
2 onions, diced
2 garlic cloves, grated
6 cups of chicken broth or stock
1 cup of rice or orzo
For the meatballs
1 lb. ground beef
1 onion, finely minced
2 garlic cloves, grated
1 parsley bunch (about 1/2 cup, chopped)
1/2 cup breadcrumbs or white rice
1 egg, lightly beaten
1 tablespoon dried dill (or 1/2 cup, fresh)
For the egg mixture:
3 eggs, room temperature
1 large lemon, juiced (about 1/4 cup juice)
1/4 cup water