Greek-Inspired Lemon Soup with Lamb Meatballs
This silky-smooth lemon soup is based on the classic Greek avgolemono chicken and rice soup. We've turned it into a main course with the addition of Greek-style meatballs and spinach.
Ingredients
- 6 cups chicken stock
- Greek-Style Lamb Meatballs
- 4 eggs
- 2 tablespoons lemon juice
- 2 cups cooked orzo
- 5 ounces baby spinach
Instructions
- Heat the stock in a large pot. Bring it to just below a simmer, you don't want it to boil.6 cups chicken stock
- Add the meatballs to the stock and simmer for about 5 minutes to let them heat up and absorb some of the stock.Greek-Style Lamb Meatballs
- Combine the lemon juice and eggs in a bowl and whisk until it's smooth.4 eggs, 2 tablespoons lemon juice
- Whisk a couple of tablespoons of stock into the egg mixture. Don't add too much at once or you'll have scrambled eggs! Repeat until the egg mixture is just warm.
- With the heat on low, gradually stir the egg mixture into the stock. You want a smooth consistency and a bright yellow color.
- Add the spinach and orzo and stir to combine. Taste and add salt and pepper if you like.2 cups cooked orzo, 5 ounces baby spinach
- Heat gently until the spinach is wilted, about 5 minutes.
- Ladle the soup into bowls. Serve with bread and a Greek salad.
