August 12th, 2010
Greek Meat-balls (Keftedes)”]
[keftedes
2 Lbs Ground Chuck
1 Medium diced onion
1 Can 15 oz Diced Tomatoes
1 Tablespoon Salt
1 Tablespoon Garlic salt
1 Cup Italian Bread Crums
Mix above ingredients in a large bowl until evenly distributed. Form meatballs in the shape of and size of a Yo-Yo. Dust with flour on both sides and cook in frying pan with half inch of vegetable oil on both sides until meat is cooked.
Lemon Optional
Serves 6
August 12th, 2010
Avgo-Lemono Greek Soup
Greek Avgo-Lemono Soupa is the traditional soup served by loving Mothers and Grandmothers (Yia Yia’s) to their family, friends, and loved ones. The soups concept of egg and lemon mixture originated from the Islands of Greece and eventually followed Greek immigrants to this country.
For centuries avgolemono soup has been served in Greek homes as an appetizer, dinner, or cure all.
As an appetizer its light quality was a perfect start to any home cooked meal. With plenty of fresh Greek or Italian bread it was a nutritional meal. When a family member did not feel well, regardless of the symptoms, it always hit the spot and made them feel better.
Aunt Lula and Elizabeth
Yia yia’s traditional Avgolemono soup is a time consuming process requiring constant attention. It takes hours to cook yet years to perfect. Yia yia’s would often pass down their version of the soup along with some family history and stories to the younger generations. Perhaps the time and love that went into the soup is what gives it almost, a medicinal quality. Finally that “cure-all” is available anytime.
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