Chrissy P's Perfect Meatball Soup

For a while, I had the good fortune to live with some Greek Goddesses.

3 of the 4 sisters were amazing cooks, (The third had to call her mom at the astounding age of 23 to ask how you could tell if water was boiling. She had other gifts.) and I was the spoiled and greedy recipient of all sorts of rich and exotic ethnic recipes passed down from Ya-yas, and Mamas and Theas.

However, my favorite thing hands down was Youvarlakia Avgolemono, which is ricey meatballs in a lemon-egg broth.

This is the perfect soup. It's hot and filling in the winter, but light and refreshing in the summer. It's flavors are familiar enough to be comforting, yet surprising enough to be exotic, and the recipe is simple to prepare quickly.

 

My friend Chrissy used to make this soup for Scott and I on a bi-weekly basis, and when I discovered my gluten allergy, she immediately set out to modify the recipe so that I could still have it.  Then she and I modified it further to make it more healthy, so the following really is an original recipe for Chrissy's soup, rather than Youvarlakia Avgolemono, however if you'd like to try the traditional recipe here is a good example.

Alright! Onwards to cooking!

1 lb Ground Turkey

1/2 cup White Rice

1/2 cup Corn Meal

1/3 cup Ground Flax Seed

2 Small Carrots, finely chopped

1/2 cup chives, VERY finely chopped and divided in half

2 tbsp Minced Garlic

1 tbsp Spicy Brown Mustard

1 tbsp Fresh Oregano, finely chopped (or 2 tbsp dried and crushed)

1 tbsp Fresh Basil, finely chopped (or 2 tbsp dried and crushed)

1 1/2 tbsp Fresh Dill, finely chopped (same if dried)

3 tbsp Fresh Spearmint, finely chopped (4 tbsp dried and crushed)

Parmesan Cheese

6-8 Cups of Chicken Broth 

 

5 eggs

1 Cup of Lemon Juice

Salt and Pepper to taste

In a large mixing bowl, combine turkey, cornmeal, rice, flax and carrots. Season with half the chives and all the herbs. Add 2 eggs, garlic and spicy mustard and mix thoroughly.

In a very large pot on the stove, heat 6-8 cups of chicken stock. While stock is heating, take meatball mix and roll into balls.

*NOTE* The rice and cornmeal will make the meatballs expand a LOT. As a size guide, roll the balls so that their diameter is about the width of the top of your thumb, from the tip to your first joint.

As you roll the balls, drop them into the broth.
Simmer on Medium-low heat, gently stirring occasionally, for about 45 minutes, or until all the rice is cooked. Remove from heat.

In a separate bowl, beat the remaining eggs, slowly adding the lemon juice.

Slowly, at about a tablespoon at a time, beat in some of the stock from the pot, until the eggs are warmed up.

Slowly add the egg mixture to the pot, stirring continuously. Make sure the pot is off the heat! If the pot is too hot, the eggs will cook and the soup will curdle, ruining the silky finish (Still tastes amazing though, so if you mess this up your first go round- like I totally did -fear not! You haven't ruined anything!)

Ladle into serving dishes and garnish with grated Parmesan, fresh cracked pepper, and remaining chives.

Best when served with a hearty, crusty bread (for those that can) and tomato salad.