Sunday, May 6, 2012

Paleo Avgolemono Meatball Soup

My kids and I adore avgolemono, otherwise known as lemon and egg soup. I like to add some protein into the mix thanks to homemade mini meatballs. For a binder I used almond meal tonight; if you're willing to do a little dairy, some feta tastes awesome in these!

I used mint because none of us are big parsley fans. You could easily sub the same amount of parsley, and minced green onion would make a nice alternative sprinkled on top. Rolling the meatballs in flour is an optional step; made with rice mine were pretty wet and loose, and the flour coating helped ensure they wouldn’t fall apart in the broth.
Avgolemono Meatball Soup
1 lb. ground beef, turkey, chicken or lamb (I used turkey)
1 egg, lightly beaten
1 small chopped onion
1/3-1/2 cup binder of choice (I used almond meal)
2 tsp. chopped mint
1 tsp. dried oregano
salt & pepper
flour to coat, if needed (I used blanched almond flour)
6 cups organic chicken broth
1 tbs. butter
2 eggs
juice of 1-2 lemons (depending on your taste preference)
chopped mint, parsley, dried oregano and/or green onion to scatter on top
Set broth in a large pot and bring to a boil. Meanwhile, combine meat, egg, onion, almond meal, herbs and seasoning in a large bowl. Form into walnut-shaped meatballs. If your meatballs are very moist, sprinkle some Paleo-compliant flour into a shallow bowl/plate and roll the meatballs in it to coat.
Once broth has come to a boil, lower heat and add meatballs and butter. Cover and allow to simmer for at least 20 minutes.
In a medium bowl beat 2 eggs. Squirt in lemon juice and stir to combine. Take 2 cups of hot broth and slowly pour it into the egg mixture, stirring constantly. Pour this mixture back into the soup and again stir continually to keep eggs from curdling.
After about 2 minutes remove soup from heat. Season with salt and pepper to taste. Sprinkle with some chopped mint and a little more dried oregano.

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