Luscious soup, velvety and full-flavored. I passed lemon wedges at table (I liked quite a bit more lemon) and used garlic salt in place of regular. Served with crusty bread and a salad of spinach, feta, kalmata olives, and roasted peppers.
This is a variation of the classic Greek soup magiritsa, which is typically made from lamb, chicken broth, egg, and lemon, and is served to end the Lenten fast. Here, it's transformed into a fine fall dish using turkey leftovers.
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- Calories: 232
- Calories from fat: 35%
- Fat: 9.1g
- Saturated fat: 1.9g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 1.3g
- Protein: 18g
- Carbohydrate: 17g
- Fiber: 2g
- Cholesterol: 98mg
- Iron: 1.5mg
- Sodium: 697mg
- Calcium: 34mg
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon all-purpose flour
- 2 large eggs
- 7 cups fat-free, less-sodium chicken broth, divided
- 2 tablespoons olive oil
- 2 1/2 cups finely chopped onion
- Dash of salt
- 1 1/2 cups leftover cooked turkey, shredded (light and dark meat)
- 1 cup cooked short-grain rice
- 1 cup shredded romaine lettuce
- 1/2 cup sliced green onions
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Combine 2 tablespoons lemon juice and flour in a bowl; whisk until smooth. Add eggs; whisk until combined.
- Bring 1 cup broth to a simmer in a medium saucepan over medium-high heat. Gradually add hot broth to egg mixture, stirring constantly with a whisk. Return egg mixture to pan. Cook 2 minutes or until slightly thick, whisking constantly. Remove from heat; set aside.
- Heat the oil in a large saucepan over medium-high heat. Add the onion and a dash of salt, and sauté 8 minutes or until tender. Add 6 cups broth; bring to boil. Reduce heat, and simmer 5 minutes. Add turkey meat, and simmer 2 minutes. Add rice, and slowly whisk in egg mixture. Keep warm over low heat. Add remaining ingredients immediately before serving.
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