Greek Lemon Potato Meatball Soup

Ingredients

For the Meatballs:

• 1 pound ground beef (or a mix of beef and lamb)
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1 egg, lightly beaten
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Soup:

• 8 cups chicken broth
• 1 pound Yukon gold potatoes, peeled and diced
• 1 large carrot, peeled and diced
• 1 celery stalk, diced
• 2 tablespoons olive oil
• 1/2 cup orzo pasta
• Salt and pepper to taste

For the Avgolemono (Lemon-Egg Sauce):

• 2 large eggs
• 1/4 cup lemon juice (freshly squeezed)

Step-by-Step

1. Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, onion, garlic, egg, parsley, oregano, salt, and pepper.

2. Gently mix with your hands until just combined.

3. Do not overmix.

4. Form the mixture into small meatballs, about 1 inch in diameter.

5. Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat.

6. Add diced carrots and celery.

7. Sauté for about 5 minutes, until softened.

8. Add Broth and Potatoes: Pour in the chicken broth.

9. Add the diced potatoes.

10. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the potatoes are almost tender.

11. Cook the Meatballs: Gently drop the meatballs into the simmering broth.

12. Cook for about 15-20 minutes, or until the meatballs are cooked through and the potatoes are tender.

13. Add Orzo: Stir in the orzo pasta.

14. Cook for the time recommended on the package, usually about 8-10 minutes, or until the pasta is tender.

15. Prepare the Avgolemono: While the pasta is cooking, prepare the avgolemono sauce.

16. In a medium bowl, whisk together the eggs until light and frothy.

17. Gradually whisk in the lemon juice, a little at a time, to prevent the eggs from curdling.

18. Temper the Avgolemono: Slowly ladle about 1 cup of hot broth from the soup into the egg-lemon mixture, whisking constantly. This will temper the eggs and prevent them from scrambling when added to the soup.

19. Combine Avgolemono with Soup: Slowly pour the tempered egg-lemon mixture into the soup, stirring constantly.

20. Heat through gently, but do not boil, as this can cause the sauce to curdle.

21. Season and Serve: Season with salt and pepper to taste.

22. Serve immediately, garnished with fresh parsley or dill, if desired.

The Magic of Avgolemono

Avgolemono is the cornerstone of this Greek soup.

It’s a delicate balance of eggs and lemon juice.

This sauce thickens the soup and adds a bright, tangy flavor.

It’s essential to temper the eggs correctly.

Adding hot broth gradually prevents curdling.

H3: Understanding the Avgolemono Ratio

The ratio of eggs to lemon juice is crucial.

Too much lemon juice can make the soup overly sour.

Too few eggs can result in a thin, watery sauce.

A good starting point is 2 eggs and 1/4 cup of lemon juice per 6-8 cups of broth.

Adjust to your personal preference.

H3: Troubleshooting Avgolemono Issues

Curdling is the biggest challenge.

Avoid boiling the soup after adding the avgolemono.

Constant whisking is key during the tempering process.

If curdling occurs, immediately remove the soup from the heat.

Whisk vigorously to try and smooth it out.

H3: Variations on the Avgolemono Technique

Some recipes call for using egg whites only.

This can create a lighter, less rich sauce.

Others add a small amount of cornstarch to the egg mixture.

This helps stabilize the sauce and prevent curdling.

Potato Perfection in Soups

Potatoes add heartiness and creaminess to this soup.

The Yukon Gold variety is recommended.

They hold their shape well during cooking.

Other types, like Russet, can be used.

However, they may break down more and thicken the soup considerably.

H3: Preparing Potatoes for Optimal Texture

Dicing the potatoes into uniform sizes ensures even cooking.

Avoid large chunks, as they take longer to cook.

Smaller pieces contribute to a slightly thicker broth.

Some cooks prefer to parboil the potatoes before adding them to the soup.

This reduces cooking time in the broth.

H3: Beyond Yukon Gold: Alternative Potato Choices

Red potatoes are another viable option.

They have a slightly waxy texture.

This means they hold their shape well.

Avoid overly starchy potatoes like Russets.

They can make the soup too thick.

H3: Enhancing Potato Flavor

Sautéing the potatoes with the other vegetables deepens their flavor.

A touch of garlic or herbs like rosemary can also add complexity.

Consider adding a bay leaf to the broth while the potatoes cook.

Remove it before serving.

Meatball Magic: Flavor and Texture

The meatballs are a key component of this soup.

They add protein and savory flavor.

A mixture of ground beef and lamb is traditional.

However, ground beef alone works well.

H3: Crafting the Perfect Meatball Mixture

Use lean ground beef (or a blend) to avoid excess grease.

Breadcrumbs are essential for binding the mixture.

Use plain, unseasoned breadcrumbs.

Finely chopped onion and garlic add flavor and moisture.

Fresh parsley and dried oregano provide an authentic Greek taste.

H3: Achieving the Ideal Meatball Texture

Avoid overmixing the meatball mixture.

This can result in tough, dense meatballs.

Gently combine the ingredients until just incorporated.

Forming the meatballs into small, uniform sizes ensures even cooking.

H3: Cooking Methods for Tender Meatballs

Gently dropping the raw meatballs into the simmering broth is the most common method.

Some cooks prefer to brown the meatballs in a pan first.

This adds color and a slightly richer flavor.

Be careful not to overcook the meatballs.

They should be cooked through but still tender.

Broth Basics and Beyond

The broth forms the foundation of the soup’s flavor.

Chicken broth is the most common choice.

It provides a light, savory base.

Vegetable broth can also be used for a vegetarian version.

H3: Choosing the Right Broth

Homemade chicken broth is always the best option.

It has a richer, more complex flavor.

However, store-bought broth is perfectly acceptable.

Choose a low-sodium variety to control the salt level.

Consider using bone broth for added nutrients and depth of flavor.

H3: Enhancing Broth Flavor

Adding aromatics to the broth elevates the overall taste.

Onion, carrots, and celery are classic choices.

Garlic, bay leaf, and peppercorns can also be added.

Simmering the broth with these aromatics for at least 30 minutes allows the flavors to meld.

H3: Vegetarian Broth Options

High-quality vegetable broth is essential for a vegetarian version.

Look for a brand that uses a variety of vegetables.

Consider adding mushrooms to the broth for an umami boost.

A splash of white wine can also add depth of flavor.

Serving Suggestions and Variations

This soup is delicious on its own.

It can also be served with a side of crusty bread.

A sprinkle of fresh herbs adds a touch of freshness.

Consider adding a dollop of Greek yogurt or sour cream.

H3: Creative Garnishes and Accompaniments

Fresh dill is a classic Greek garnish.

Chopped parsley or mint can also be used.

A drizzle of olive oil adds richness and flavor.

A squeeze of lemon juice brightens the soup.

Serve with a side of warm pita bread or a Greek salad.

H3: Variations on the Recipe

Add other vegetables, such as zucchini or spinach.

Substitute rice for orzo pasta.

Use ground turkey or chicken instead of beef or lamb.

For a spicier version, add a pinch of red pepper flakes.

H3: Making Ahead and Storing Leftovers

This soup can be made ahead of time.

Store it in the refrigerator for up to 3 days.

The avgolemono sauce may thicken slightly upon refrigeration.

Add a little broth when reheating to thin it out.

Freezing is not recommended, as the avgolemono sauce may separate.

FAQ

Why did my avgolemono curdle?

The most common reason for curdling is adding the egg-lemon mixture to the hot soup without tempering it first. Tempering involves gradually whisking hot broth into the egg-lemon mixture to raise its temperature slowly. Boiling the soup after adding the avgolemono can also cause curdling.

Can I make this soup vegetarian?

Yes, you can easily make this soup vegetarian by omitting the meatballs and using vegetable broth instead of chicken broth. You can also add extra vegetables like zucchini, spinach, or mushrooms.

Can I use different types of pasta?

Yes, while orzo is traditional, you can substitute other small pasta shapes like ditalini or acini di pepe. Rice is another option, but you may need to adjust the cooking time.

How can I make the soup thicker?

If you prefer a thicker soup, you can use Russet potatoes, which release more starch. You can also add a small amount of cornstarch to the egg-lemon mixture or blend a portion of the soup with an immersion blender.

Can I freeze this soup?

Freezing is not recommended, as the avgolemono sauce may separate and become grainy when thawed. The potatoes can also become mushy. If you must freeze it, consider freezing the soup without the avgolemono and adding it fresh when reheating.