Kleftiko Avgolemono

Kleftiko Avgolemono is a comforting Greek soup that combines tender lamb and fragrant herbs in a rich, lemony broth, enriched with a velvety egg-lemon sauce. This high-protein dish offers a delightful mix of flavors and a nourishing experience for the soul.

Ingredients

• Lamb shoulder - 300 grams, cubed
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Carrots - 1 medium, diced
• Celery - 1 stalk, diced
• Potato - 1 medium, peeled and cubed
• Vegetable broth - 750 milliliters
• Dried oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 2 tablespoons
• Eggs - 2 large
• Fresh parsley - for garnish, chopped

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, diced carrots, and celery, cooking for an additional 3-4 minutes until softened.
3. Stir in the cubed lamb shoulder and cook until browned on all sides, about 5-7 minutes.
4. Add the potato, vegetable broth, dried oregano, salt, and black pepper to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 40 minutes until the lamb is tender.
5. In a separate bowl, whisk together the eggs and lemon juice until smooth.
6. Once the lamb is tender, remove the pot from heat. Slowly add a ladle of the hot soup to the egg-lemon mixture while whisking continuously to temper the eggs.
7. Gradually add the tempered egg-lemon mixture back into the soup, stirring gently until well combined.
8. Serve hot, garnished with fresh chopped parsley.

Nutrition

• Calories: 420
• Protein: 36 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 180 mg
• Total Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 13 g
• Water: 0.75 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from the vegetables, enhancing overall health.

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