My Big Scrumptious Greek Wedding Soup
Transport your taste buds to the sun-soaked shores of the Mediterranean with "My Big Scrumptious Greek Wedding Soup," a comforting and zesty twist on a classic. This hearty soup combines tender, bite-sized chicken or turkey meatballs seasoned with Parmesan, parsley, and spices, simmered to perfection in a velvety chicken broth. A splash of bright lemon juice and a silky avgolemono (Greek lemon-egg sauce) elevate this dish into a creamy, tangy masterpiece, while orzo pasta, diced carrots, and celery add satisfying texture. Ready in just an hour, this vibrant Greek-inspired recipe is perfect for cozy family dinners, meal prep, or impressing guests with a unique take on soup. Garnished with fresh dill, every spoonful is a celebration of bold flavors and comforting warmth!
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Recipe Information
Ingredients
- 1 lb Ground chicken or turkey
- 0.5 cup Bread crumbs
- 0.25 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
- 1 Egg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 cups Chicken broth
- 0.75 cup Orzo pasta
- 1 Carrot, diced
- 1 Celery stalk, diced
- 0.25 cup Lemon juice
- 2 Eggs
- 2 tbsp Fresh dill, chopped
Instructions
In a large mixing bowl, combine the ground chicken or turkey, bread crumbs, grated Parmesan cheese, parsley, egg, salt, and black pepper. Mix until well incorporated, then form into small, bite-sized meatballs. Set aside on a plate.
In a large pot over medium-high heat, bring the chicken broth to a gentle boil. Add the meatballs carefully, ensuring they don’t stick together. Reduce the heat to medium and simmer for 10 minutes.
Add the diced carrot, diced celery, and orzo pasta to the pot. Continue to simmer for 10-12 minutes, or until the orzo is tender and the vegetables are cooked through.
While the soup is simmering, prepare the avgolemono (lemon-egg) mixture. In a medium bowl, whisk together the lemon juice and the eggs until smooth and slightly frothy.
Temper the avgolemono mixture by slowly adding 1 cup of the hot broth from the soup to the lemon-egg mixture while whisking constantly to prevent curdling.
Gradually stir the tempered avgolemono mixture back into the pot of soup, stirring constantly to evenly incorporate. Do not let the soup come to a boil after adding the lemon-egg mixture, as it can cause curdling.
Taste and adjust the seasoning with additional salt and pepper as needed.
Serve hot, garnished with fresh dill for extra flavor. Enjoy this warm, tangy, and hearty soup on a cozy day!
Nutrition Facts
Calories |
2020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 8262 mg | 359% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 19.7 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 730 mg | 56% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3593 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
