Youvarlakia

Summary
Lamb and rice meat balls in a creamy lemon sauce.

Ingredients

• 4 tablespoons of unsalted butter, in room temperature
• 2 teaspoons of dill, chopped
• 2 lbs of lamb's ground
• 2 teaspoons of olive oil
• 1 small, white onion, chopped
• 3 teaspoons of parsley, chopped
• 1-2 pinches of pepper
• 1/2 cupof  rice
• 2-3 pinchesof  salt
• 5 cups of water or stock

Directions

• In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste.
• Mix very well and shape into 1" balls.
• In a large pot add the stock or water along with the butter and bring to a boil.  
• Add the meat/rice balls and cook at a simmer for about 30 minutes. 
• If the soup is too thin, thicken with a little flour and butter (mashed together).
• Add the avgolemono sauce to the soup.

Extras

• 1-2 cups vegetable's broth
• 2 eggs
• a little flour for all purposes
• 1 lemon, squeezed
• 1 white onion

Avgolemono sauce directions

• Mix a little flour with the lemon juice.
• Add the eggs and beat well.
• Slowly add the broth while continuing to beat.
• Pour and mix the avgolemono sauce into your food.
• Remove from heat before the sauce thickens.

Source: EatGreekTonight

Youvarlakia avgolemono

Summary
Boiled meat ball soup
Servings: 5

Ingredients

• 1/2 lb of beef's ground
• 3/4 cupof  bread's crumbs
• 1 pinch of dill
• 3 eggs
• 3/4 cup of flour (All purpose)
• 2 lemons, juiced
• 1 pinchof  mint
• 2-3 tablespoons of olive oil
• 1 medium, white onion, finely chopped
• 2-3 pinches of parsley
• 1-2 pinches of pepper
• 1/2 cup of rice
• 2-3 pinches of salt

Directions

• Knead together the ground beef, rice, bread crumbs,onion and seasonings..
• Form the mixture into small balls and roll them in the flour.
• Put the balls in a pot of boiling water or stock and add the olive oil and a little lemon juice.
• Cook for 25-30 minutes.
• In a separate bowl, beat the eggs and while still beating, slowly add the remaining lemon juice.
• Slowly beat in some stock from the pot.
• Slowly add this mixture back into the pot with the meat balls and continue stirring for one or two minutes.
• Do not let boil.
• Serve hot.

Source: EatGreekTonight

Trahanas

Summary
A tomato based soup with tiny sour dough balls.
Servings: 6

Ingredients

• 1 dab, unsalted butter
• 1 handful of cheese (Romano), grated
• 1 tablespoon of olive oil
• 1/2 cup of pasta (Trahana)
• a little tomato paste
• 4 cups of water

Directions

• Bring the water and olive oil to a boil.
• Add the trahana and stir constantly for approximately 20 minutes.  
• Add a little tomato paste and salt to taste. 
• Serve with grated romano cheese and a little bit of butter in each bowl.  

Source: EatGreekTonight

Soupa revithia

Summary
Chickpea Soup
Servings: 6

Ingredients

• 2 tablespoons of baking soda
• 1 pinch of dill
• 1-2 lemons, sliced in wedges
• 3 oz of olive oil
• 3 medium, white onions, finely chopped
• 1.10 lb of chick peas
• 1-2 pinches of pepper
• 2-3 pinches of salt

Directions

• Soak the chick peas in water overnight.
• Drain them, then rub and mix them well with the baking soda.
• Thoroughly rinse them again and place in pot with cold water.
• Add the onions.
• When it starts to boil, skim off the froth.
• Simmer the chick peas until they soften, about 2 hours.
• Add the oil, salt and pepper and boil for a few more minutes.
• Serve with the lemon wedges.

Source: EatGreekTonight

Soupa nisiotiki

Summary
Island Soup. A hearty seafood ensemble.
Servings: 10

Ingredients

• 2 bay leaves
• 1 medium carrot, grated
• 1/2 cup of selery (stalks), diced fine
• 2 dozen of clams, with liquid
• 1 lb of crabmeat
• 1 clove of garlic, crushed
• 2 lbs of haddock's fillet, cut in 2" pieces
• 1/2 cup of light olive oil
• 1 large, white onion, diced fine
• 1/2 cup of parsley, chopped
• 1/2 teaspoon of pepper
• 1 tablespoon of salt
• 1 lb of scallops
• 1 lb of shrimps, cleaned and de-veined
• 3 cup of tomatoes (canned)
• 1 cup of dry, white wine

Directions

• In a large saucepan, saute onion, carrot, celery, and garlic in olive oil.
• Drain the tomatoes (reserving the liquid). Add the drained tomatoes, parsley, bay leaves, salt & pepper to saucepan.  
• Simmer 5 minutes.
• Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside.
• In a deep casserole, arrange layers of haddock, clams, shrimp, crabmeat, scallops covering each layer with some of the vegetable mixture and the white wine.  
• Cover and simmer 10 minutes. 
• Add reserved tomato/clam liquid and simmer uncovered 20 minutes.
• Serve from the casserole.  
• Makes about 10 servings.

Source: EatGreekTonight

Fakes Soupa

Summary
Lentil Soup
Servings: 6

Ingredients

• 2 medium bay leaves
• 2-3 cloves of garlic, sliced
• 1.10 lbs of lentils
• 2 oz of olive oil
• 1 medium, white onion, sliced
• 1-2 pinches of pepper
• 1 sprig of rosemary
• 2-3 pinches of salt
• 2 large tomatoes, finely chopped
• 1-2 tablespoons of red wine's vinegar

Directions

• Clean the lentils and soak them in water for two hours.
• Drain and place in pan with 4-5 cups water.
• Add the vegetables and boil for aproximately one hour.
• Add the oil and the vinegar, salt and pepper.
• Simmer for another 15 mintutes.
• Garnish with bits of rosemary.

Source: EatGreekTonight

Psarosoupa avgolemono

Summary
Fish Soup in creamy lemon sauce
Servings: 6

Ingredients

• 4 1/2 cups of fish's broth
• 1-2 pinchesof  pepper
• 1 1/2 cup of rice
• 2-3 pinches of salt
• 1 medium sea bass, approx. 600 gr.

Directions

• Boil the fish until done, remove but keep warm.
• Add the rice to the fish stock and boil for 20 minutes.
• Add the salt and pepper and remove pot from the heat.
• Add the avgolemono mixture to the remaining fish stock, stirring well.
• Serve immediately with pieces of the sea bass.

Extras

• 1-2 cups vegetable's broth
• 2 eggs
• a little flour for all purposes
• 1 lemon, squeezed
• 1 white onion

Avgolemono sauce directions

• Mix a little flour with the lemon juice.
• Add the eggs and beat well.
• Slowly add the broth while continuing to beat.
• Pour and mix the avgolemono sauce into your food.
• Remove from heat before the sauce thickens.

 Source: EatGreekTonight

Mayeiritsa

Summary
Traditional Easter Soup
Servings: 8

Ingredients

• 1/2 lb of lamb's intestines
• 1 lamb's liver
• 1-2 medium lemons, juiced
• 1 small lettuce (leaf), finely chopped
• 3 oz of olive oil
• 6 oz of rice
• 4-5 scallions, finely chopped

Directions

• Wash the liver and intestines well and drain.
• Boil in water for 40 minutes, skimming the froth.
• Remove from the pan and chop into small pieces.
• Fry the green onions in oil for a few minutes, then add the liver and intestines and the scalded lettuce.
• Add it all to the stock and boil for half an hour.
• Add the rice and simmer for another 15 minutes.
• In a seperate bowl, beat the egg yolks and gradually add the lemon juice.
• Slowly add a little stock from the pan while beating.
• Slowly beat in this mixture to the stock pot and stir well.
• Do not allow the soup to boil.
• Serve immediately, garnished with finely chopped dill.

Source: EatGreekTonight

Leek potato

Summary
For those cold winter nights.
Servings: 6

Ingredients

• 4 cups of chicken's broth
• 2 tablespoons of unsalted butter
• 3 leeks, finely chopped
• 1 medium yellow onion, finely chopped
• 1 pinch of pepper
• 4 medium potatoes
• 1 pinch of salt
• 1 1/2 cup of whipping cream

Directions

• Sautee leeks and onion for 3 minutes in the butter.
• Add chicken broth.
• Simmer for 15 minutes or until tender.
• Blend until smooth.
• Stir in cream.  
• Salt and pepper to taste.

Source: EatGreekTonight

Kritharaki soupa

Summary
Barley Shaped Pasta Soup
Servings: 6

Ingredients

• 1 medium celery (stalks)
• 7 oz of olive oil
• 1 batch of parsley, finely chopped
• 3/4 cups of orzo pasta (kritharaki)
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 9 oz of tomato sauce, or fresh
• 4 1/2 cups of water, or meat stock

Directions

• Combine all the ingredients but the pasta in a pan and boil for 40 minutes.
• Remove the vegetables and puree them, then return them to the pan.
• Add the pasta and simmer gently for 10-15 mintues.
• Serve the soup garnished with finely chopped parsley.

Source: EatGreekTonight

Kremmidosoupa

Summary

Meat based or not, this is the Greeks' answer to French onion soup.

Ingredients

• 1 batch of broth (beef), optional
• 1/2 cup of olive oil
• 2 cup white onions
• 1 pinch of pepper
• 2 medium potatoes
• 1 pinch of salt
• 2 cups of tomato sauce

Directions

• Peel, wash and cube the potatoes. 
• Pare and slice the onions. 
• Place these two items into a stock pot and add the tomato sauce, fill with enough water (or broth) to cover them.
• Add the salt and pepper to taste and boil at moderate temperature for 30 minutes.  

Source: EatGreekTonight

Kotosoupa

Summary
A chicken based soup with a creamy lemon sauce.
Servings: 6

Ingredients

• 1 chicken
• 1 white onion
• 1 pinch of pepper
• 1 cup of rice
• 1 pinch of salt

Directions

• Place the chicken in a large stock pot and fill with enough water to cover it.  
• Bring to a boil and remove the foam. 
• At this point, add the onion and salt and pepper to taste.  
• Once the chicken is boiled, remove it and the onion from the pot. 
• Now add the rice or orzo to the broth and let it boil.  
• When the rice or orzo is ready, add the avgolemono sauce. 

Extras

• 1-2 cups vegetable's broth
• 2 eggs
• a little flour for all purposes
• 1 lemon, squeezed
• 1 white onion

Avgolemono sauce directions

• Mix a little flour with the lemon juice.
• Add the eggs and beat well.
• Slowly add the broth while continuing to beat.
• Pour and mix the avgolemono sauce into your food.
• Remove from heat before the sauce thickens.

Source: EatGreekTonight

Kakavia (Variation)

Summary
Fish and Vegetable Soup
Servings: 8

Ingredients

• 2-3 medium carrots
• 1 medium celery (stalks)
• 4.40 lbs of fish, mixed
• 6 tablespoons of olive oil
• 2 1/4 cup of white onions, chopped
• 1 teaspoon of salt
• 2 1/4 cup of chopped tomatoes
• 8 cups of water

Directions

• Clean and wash the fish.
• Skin the tomatoes, remove the seeds and dice into cubes.
• Slice the other vegetables and add with tomatoes to pot of water and boil for 45 minutes.
• Add the fish and boil for another 15 minutes.
• Strain all the ingrediants through a sieve to remove the fishbones.
• Serve the soup with fried croutons.
• You can add shrimp or pieces of lobster and simmer for an extra 15-20 minutes.

Source: EatGreekTonight

Kakavia

Summary
A flavourful fish soup.

Ingredients

• 1 egg, lightly beaten
• 2 lbs of fish, 1/2 small, 1/2 large, gutted and scaled
• 1 cup of olive oil
• 3 medium, white onions, sliced
• 1 pinch of pepper
• 1 pinch of salt
• 3 medium tomatoes, sliced

Directions

• Put the smaller fish in a pot with enough water to cover them to boil.
• Add the olive oil, the sliced onions and the sliced tomatoes.  
• After boiling them for about 30-45 minutes, strain them through a strainer, making sure the meat of fish is well pressed. 
• Return to the heat and now add the larger pieces of fish to it. 
• Add water to cover.  
• After about 1/4 hour, remove it from the heat and slowly take out each large fish and remove the bones, head and fins. 
• Take a full egg and mix it with a fork.  
• Add a little bit of the water from the soup and keep on mixing. 
• Add a small cupful of cooled soup to the egg mixture.
• Once again add it to the soup pot and add the lemon juice.
• Heat the soup before serving, but not too much, otherwise the fish will be over cooked

Source: EatGreekTonight

Fava

Summary
A purée of yellow split peas.

Ingredients

• a little olive oil
• a handful of black olives
• 2 cups of peas, yellow split
• 1 pinch of pepper
• 1 pinch of salt
• 1 bunch of shallots, sliced
• 5 cups of water

Directions

• Clean peas and place in a heavy stockpot with water. 
• Bring to a boil and stir occasionally for 10 minutes. 
• Remove from heat and allow the peas to steep for one hour.  
• Drain, then return to the pot with fresh water (just to cover) salt & pepper.
• Simmer over low heat, stirring occasionally until soft and most of the water is absorbed (about 1 hour).
• Remove from heat and allow to cool.  
• At this point, you can just put the peas in the fridge until you're ready to use them, or purée them in a food processor processor (or through a ricer, as our local chef, Agyro does) It depends on the texture you want. 
• The purée also becomes thicker under refrigeration.  
• Mix with a little olive oil, minced onions, salt and pepper. 
• Parsley or capers and black olives make a nice garnish.  

**May be enjoyed as a soup or an appetizer, just add more water for the desired consistancy.
Source: EatGreekTonight

Fasolatha (Navy bean Soup)

Summary
Navy bean soup
Servings:8

Ingredients

• 2 1/5 cup navy beans
• 2 medium carrots, sliced in rounds
• 1-2 celery stalks
• 1 batch of celery leaves, coarsley chopped
• 6 oz olive oil
• 2 medium, white onions, finely chopped
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 2 medium tomatoes, finely chopped

Directions

• Soak the beans in water overnight.
• Drain and put in a pot with about 7 cups of cold tap water.
• Add the vegetables and boil for about 1 hour or until beans and vegetables are tender.
• After about 50 minutes, add the oil, salt and pepper.

Source: EatGreekTonight

Fasolatha (Navy bean soup)

Summary
A thick, hearty soup with a tomato base.
Servings: 6

Ingredients

• 1 lb of navy beans
• 3 medium carrots, sliced
• 3 leaves celery, chopped
• 1 cup of olive oil
• 1 medium, white onion, chopped
• 1 pinch of pepper
• 1 pinch of salt
• 1 cup of tomato sauce

Directions

• Soak the beans in water from the previous night.  
• Strain the water and place the beans in a pot with new water. 
• Boil for a while and once again strain.  
• Sautee the onions and garlic in olive oil.
• Add the tomato sauce. You can also add fresh, well-ripened, tomatoes chopped into chunks.
• Add water and bring to a boil.
• Put the strained beans in the pot, add the rest of the ingredients. Let it boil for hours or until the base is thick and the beans are tender.  

Source: EatGreekTonight

Fakes (Lentil soup)

Summary
Lentil soup in a tomato and onion base. Thick and hearty and tasty, too.

Ingredients

• 5 bay leaves
• 6 cloves of garlic, chopped in large pieces
• 1 lb of lentils, soaked in water from overnight
• 2/3 cups of olive oil
• 3 large, white onions, chopped
• 1 pinch of pepper
• 1 cup of tomato sauce
• 6 cups of water

Directions

• Soak the lentils in water overnight.
• Rinse and strain the lentils.
• Chop the onions and garlic. It's nice to leave large chunks of each.
• Place olive oil in a large pot and sautee the onions and garlic.
• Once the onions and garlic have taken some color, carefully add the water. Be careful because the oil will react violently to the cold water.
• Bring to a near boil and add the tomato sauce, salt and pepper. Be careful not to add too much salt as the soup will reduce.
• Bring the soup to a boil and add the rest of your spices.
• Slowly simmer for about an hour or until the soup thickens and the lentils soften.

Source: EatGreekTonight

Tomatosoupa

Summary
A zesty tomato soup, great with a pasta.

Ingredients

• 1 celery (stalks)
• 1/2 cup of olive oil
• 1 lb pasta
• 1 pinch of salt
• 1 pinch of white sugar
• 3 medium, ripe tomatoes

Directions

• Wash, peel, core and crush the tomatoes.  
• Press the tomatoes through a strainer, removing any course pulp and the seeds. 
• Place the juice in a stock pot with the celery, the sugar, the oil, the salt and enough water.  
• Slowly boil the contents for 20 or so minutes then add your pasta of choice.
• Continue to boil until your noodles are cooked to taste.  
• Remove the celery and serve hot. 

Source: EatGreekTonight

Avgolemono soup

Summary
Another variation!
Servings: 4

Ingredients

• 4-6 cups of chicken's broth
• 4 eggs, separated
• 3 lemons, squeezed
• 1 pinch of pepper
• 1/3 cup of rice, cooked for 10 minutes
• 1 pinch of salt

Directions

• Beat egg whites and beat yolks separately and then mix together.  
• Add lemon juice to mixture and beat again. 
• Put some hot chicken broth in bowl and gradually (by spoonfuls) add some of the egg mixture into remaining chicken stock pot.
• Do this slowly...adding a little at a time, as not to curdle.  
• Soup can be heated over a very low heat and stirred constantly. 
• Add the cooked rice, salt, pepper, and any other seasonings to taste.
• Do not boil.  

Source: EatGreekTonight