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greek meyer lemon turkey and orzo soup

Greek Meyer Lemon Soup with Turkey and Orzo

It’s Meyer lemon season! And if you haven’t tried these gems, you absolutely should. They’re a hybrid between an orange and a lemon and are much sweeter, darker and less acidic than a standard lemon. This makes them especially great for salad dressings, desserts and anything where fresh lemon is needed. I’ve been obsessed with the idea of a lemon soup for a while and finally pulled the trigger. OMG this Greek Meyer lemon soup is one of my new absolute favorite soups. Come to think of it, I don’t think I’m ever going to make a chicken or turkey-based soup without lemon again. It adds a tangy brightness that chicken soup NEEDS. It’s hearty enough for winter and light enough for spring and summer–the perfect year-round soup.

Greek Meyer Lemon Soup with Turkey and Orzo

This Greek soup is bursting with flavor! Learn turkey, orzo, velvety eggs and a splash of zesty Meyer lemon make this soup is perfect year-round.

 

greek meyer lemon turkey and orzo soup
 
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This Greek soup is bursting with flavor! Lean turkey, orzo, velvety eggs and a splash of zesty Meyer lemon make this soup perfect year-round.
Author:
Recipe type: Main
Cuisine: Greek
Serves: 4-6 servings
Ingredients
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • ½ lb. turkey breast tenderloin (or chicken), sliced thinly
  • ⅓ cup fresh lemon juice
  • 8 cups chicken broth
  • 1 cup orzo
  • 2 large eggs
  • 2 tablespoons fresh or dried dill
  • ½ lemon, sliced
  • 2 tablespoons extra virgin olive oil
Instructions
  1. In a large dutch oven, heat olive oil over medium-high heat. Season turkey breast with salt and pepper and add to the pot; cook until browned on all sides, about 3-5 minutes. Add onion and cook until translucent and starting to turn golden brown. Add garlic cloves and cook until fragrant, about 1 minute.
  2. Add the broth and bring to a simmer. Add orzo and cook until soft, about 8-10 minutes.
  3. In a glass or heatproof cup, remove about 1 cup of broth from the pot. Using a fork or whisk, beat in the eggs and lemon until well combined. Eggs will incorporate into the broth, they shouldn't look chunky or scrambled. Stir into the soup.
  4. Add sliced lemons and dill to soup, stir and serve.

 

greek turkey meatballs with lemon and feta

Ahh meatballs. The official food of Labor Day. Not really, but let’s pretend they are ‘cus these are so good, you need to make them STAT. The possibilities for meatballs are endless. Once you have the basic foundation recipe down, you can go nuts adding various flavor profile and ingredients. I have to admit that even writing this recipe was difficult as I typically just do my best at guessing then dumping everything in the bowl and mixing. They’re really hard to mess up as long as they’re seasoned properly and have the right proportions of meat, breadcrumbs, and egg. I typically make them Italian-style with a great homemade marinara, but these Greek-style meatballs are so flavorful, you definitely don’t need sauce! I paired these with a Mediterranean orzo salad.

greek turkey meatballs with lemon and feta

greek turkey meatballs with lemon and feta
 
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These Greek turkey meatballs with lemon and feta are light, flavorful and healthy.
Author:
Serves: 4 servings
Ingredients
  • 1 lb ground lean turkey
  • 1 egg
  • ½ medium yellow onion, diced
  • ⅓ cup feta cheese
  • 2 cloves of garlic, minced
  • ½ cup of breadcrumbs
  • 1 tablespoon grated lemon zest
  • ¼ cup fresh parsley, chopped
  • 1 tsp salt
  • 1 tsp fresh cracked pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine all ingredients and mix with your hands until fully combined.
  3. Form 12-14 one-inch balls and place on a cookie sheet.
  4. Bake on top rack until meatballs begin to brown, about 20 minutes.

greek turkey meatballs with lemon and feta

mediterranean orzo salad

Orzo is really one of the most versatile pastas. Its small, rice-like shape lends itself to so many possibilities: soups, salads, pilafs; hot or cold, it’s awesome. In the summer, I love substituting a hot starch with a cold, refreshing pasta salad. It’s also a great base for adding loads of your favorite veggies. The below version is fairly basic since I didn’t have a lot on hand, but you can beef it up by adding red onions, olives, roasted red peppers, zucchini, etc. I topped mine with grilled lemon chicken breasts to complete the meal.

mediterranean orzo salad
 
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Author:
Serves: 6 servings
Ingredients
  • 1 cucumber, diced
  • 2 roma or san marzano tomatoes, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup orzo
  • ¼ cup red wine vinegar
  • 2 cloves garlic
  • ¼ cup olive oil
  • ¼ cup feta
  • Salt and pepper to taste
Instructions
  1. In a medium pot, bring water to boil. Add orzo and cook until soft, about 10 minutes. Drain and refrigerate until cool.
  2. In a small bowl, whisk vinegar, garlic, feta, salt and pepper together until well combined. Continue to whisk while adding olive oil.
  3. Dice vegetables and add to chilled pasta in a large serving bowl. Stir in dressing and serve!