Cookbook Challenge: Egg
AVGOLEMONO SOUP WITH SPICED VEAL MEATBALLS AND RICE
From tapas to Meze is one of my favourite cookbooks- I've had it for ages, and it was very handy back in my vegetarian days, as it has quite a few good vego recipes that are quick and easy. Covering the mediterranean from Europe to the middle east, it also has fantastic variety.
Avgolemono is a recipe I've been meaning to make for a while. Avgo means egg, and lemon lemon in Greek- and this combination with a chicken stock and some light veal meatballs struck me as a nice combination for a summer meal.
This made a fantastic weekday meal as well as I made the chicken stock(a couple of chicken carcasses from the Vic markets, an onion, a carrot, some celery and water) and the meatballs on the weekend - they kept well in the fridge and were simple to make up on a weeknight.
Now the trick to this soup apparently is not to have the eggs curdle. This was not the case with my soup and the eggs curdled- oh well- it was still a lovely weekday meal and I would definitely make it again.
1/2 pound ground veal
1 clove garlic minced
1/3 cup grated yellow onion
1/2 teaspoon grated lemon zest
2 teaspoons minced fresh mint
1 tablespoon minced fresh flat-leaf parsley
1 egg yolk
1/2 cup dry whole-wheat bread crumbs
1/4 cup milk
Salt and freshly ground black pepper
9 cups chicken stock
1/3 cup long-grain white rice
Juice of 1 to 2 lemons
Chopped fresh flat-leaf parsley
Chopped fresh mint
Preheat oven to 200 degrees C
In bowl, mix veal, garlic, onion, lemon zest, mint, parsley and egg yolk.
Add bread crumbs and milk, and season with salt and pepper.
Mix well. Form into 3/4-inch meatballs. Place on an oiled baking sheet.
Bake 10 minutes.
Bring stock to boil in soup pot.
Reduce heat to medium-low; add rice, salt and pepper.
Simmer slowly 10 minutes.
Add meatballs and continue to simmer until rice is cooked, 10 minutes.
Beat eggs and juice of 1 lemon in bowl until light and frothy.
Add 1 small ladle boiling broth to egg mixture and beat vigorously.
Continue to add broth a ladle at a time, beating after each addition, until you have added 5 or 6 ladlefuls.
Pour mixture back into soup pot.
Taste and add additional lemon juice, salt and pepper, if needed.
Garnish with parsley and mint and serve immediately.
Do not reheat this soup to boiling point or it will curdle.