Avgolemono

It’s TIIIMMEE!!! Time to pause, cozy up, wrap up and reflect. Looking back on some of the best things I’ve made this year, this avgolemono comes to mind. With the weather cooling off for a while, I’m looking forward to it being back in the rotation. It feels delicate yet very comforting at the same time. I think that’s why I love it. I’m full and satisfied but don’t feel stuffed. Soup is sacred so it deserves a great soundtrack and 2025 provided incredible music. I had the pleasure of seeing several artists live, some of which were definitely the highlights of my year (hi Beyonce, Grace Jones, and Little Simz). This playlist may not be delicate and comforting but it’s filled with the best the year had to offer. So put on the slippers, press play, cook some soup, and nestle up.

Avgolemono
Serves 4

1lb ground chicken
¾ cup chopped fresh dill 
½ cup yellow onion, grated
¼ cup grated carrot
¼ cup uncooked long grain rice
1 garlic clove, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon grated lemon zest
6 cups chicken stock
2 large eggs, at room temperature
⅓ cup fresh lemon juice (around 2 lemons)
Freshly grated nutmeg, for serving (optional)

  • In a large bowl, combine the chicken, dill, onion, carrot, rice, salt, pepper, and lemon zest. Mix with your hands until combined.
  • Form the mixture into 24 balls, about 1 1/4 inches in diameter and place them on a plate or baking sheet. Cover and chill for 20 minutes or up to 24 hours.
  • Bring the stock to a boil in a large pot, reduce to medium, and add the balls one by one with a spoon as they’re delicate. The broth should cover them by 1/2 inch but if not, add a little water to the pot so it does. Simmer for about 30 minutes until the meat and rice are cooked (don’t let it get to a boil). Take the pot off the heat.
  • In a bowl, whisk the eggs and lemon juice together. Slowly add a ladle of the warm broth to the bowl, whisking while you do. Add another ladle or two while whisking to help temper the mixture.
  • Return the pot to low to medium heat and slowly add the egg and lemon mixture while stirring the pot, trying to not break up the meatballs. Once the broth simmers, turn off the heat and add the dill.
  • Taste to see if salt and pepper needs adjusting. Serve it up and garnish with nutmeg, if using.

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