Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup uncooked white rice
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 8 cups chicken broth
- 2 eggs
- 1/4 cup lemon juice
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large soup pot
- Whisk
Step-by-step instructions:
1. In a large soup pot, brown the ground beef over medium-high heat until fully cooked.
2. Add the chopped onion, celery, and carrots to the pot and cook until the vegetables are tender.
3. Add the uncooked rice and chicken broth to the pot and bring to a boil.
4. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the rice is fully cooked.
5. In a separate bowl, whisk together the eggs and lemon juice until well combined.
6. Slowly pour the egg and lemon mixture into the soup, stirring constantly.
7. Continue to cook the soup for an additional 5-10 minutes, or until the egg is fully cooked.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 280
Fat per serving: 12g
Carbohydrates per serving: 18g
Protein per serving: 23g
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or ground turkey.
- White rice can be substituted with brown rice or orzo pasta.
- Chicken broth can be substituted with vegetable broth or beef broth.
Variations:
- Add chopped spinach or kale to the soup for added nutrition.
- Use quinoa instead of rice for a gluten-free option.
- Add diced tomatoes or tomato sauce for a more tomato-based soup.
Tips and tricks:
- Be sure to whisk the egg and lemon mixture well to prevent clumps.
- If the soup is too thick, add more chicken broth or water to thin it out.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side of crusty bread for dipping.
- Pair with a Greek salad for a complete meal.
Suggested side dishes:
- Crusty bread
- Greek salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Be sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Greek Wedding Soup, also known as Avgolemono, is a traditional Greek soup that is often served at weddings and other special occasions. The soup is made with chicken broth, rice, and a lemon-egg mixture, and is believed to have originated in ancient Greece.
Flavor profiles:
Savory, tangy, and slightly creamy.
Serving suggestions:
Serve hot as a main dish or appetizer.
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Region: Greek