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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Combine 2 tablespoons lemon juice and flour in a bowl; whisk until smooth. Add eggs; whisk until combined.
2. 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.
3. 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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