Mayeritsa (Greek Easter Soup)
Description
This Greek soup features Butter, Med. onion, chopped, Scallion, chopped. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
Salt & pepper to taste Meat broth 1/2 c Raw rice 2 ea Eggs (or 3) 2 ea Lemons, juice only
-
Wash entrails in plenty of water.
-
Scald in boiling water for abt.
-
min.
-
Cool, the cut into small pcs.
-
Melt butter in a pot.
-
Saute the onion until light golden color,
-
add scallion and
-
cut -up meats, turning meats several times.
-
Add dill, salt and pepper, and enough broth to cover.
-
Bring the whole to a boil and cook covered, until meat is tender (1 1/2 to 3 hrs).
-
About 20 min.
-
before it is done, add the rice, and more broth if necessary.
-
When rice is tender, remove pot from the heat.
-
Beat eggs; add lemon juice, beating it in well.
-
Slowly add some of the hot liquid from the pot, stirring constantly.
-
After the egg-lemon mixture is well blended, pour it into the soup; stir.
-
Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120.8kcal
- % Daily Value *
- Total Fat 12.3g19%
- Saturated Fat 7.7g39%
- Cholesterol 32.2mg11%
- Sodium 102.6mg5%
- Total Carbohydrate 2.9g1%
- Dietary Fiber 0.6g3%
- Sugars 1.1g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, boiling, butter, chopped, dill, easter, greek, mayeritsa, med, onion, sautéing, scallion, soup, title, vegetarian
