My Big Scrumptious Greek Wedding Soup Recipes

MY BIG SCRUMPTIOUS GREEK WEDDING SOUP

Steps:

• Shell and devein the shrimp. With a towel, pat thoroughly dry. Chop in a food processor or blender. Blend in the egg whites, cheeses, garlic and cornstarch until it becomes a paste-like consistency. Roll into 1-inch balls. (Step #1 can be done in advance of meal time.).
• In a large saucepan, heat chicken broth on high. As soon as it starts boiling, carefully drop in shrimp balls one by one. Stir in orzo, lemon juice and chick peas. The liquid will stop boiling but as soon as it starts again, reduce heat to medium. Add basil. Cook for 10 minutes or until orzo is tender.
• Ladle soup into individual bowls and grate fresh parmesan cheese on top. Serve with warm pita bread cut in triangles.

GREEK WEDDING SOUP

Steps:

• In a deep skillet or dutch oven, bring the chicken stock to a boil. Lower a bring to a simmer.
• Meanwhile, in a large bowl, combine the lamb, half of the parsley, the breadcrumbs, feta, egg, garlic and oregano. Season with salt and pepper. Mix well and form into 1 inch balls. Add to the chicken stock along with the orzo and cook gently for 8 minutes.
• Stir in the lemon zest, lemon juice, remaining parsley and mint.

MY BIG FAT GREEK PASTITSIO

Steps:

• In a nonstick skillet sprayed with nonstick spray, saute the onion over medium-high heat until translucent, 2-3 minutes or so.
• Add meat to the pan and cook over medium heat until browned all the way through; drain fat.
• Add tomato sauce, garlic,just 1 tsp of the cinnamon, and some salt to taste.
• Simmer on low heat 20 minutes.
• Meanwhile, in a medium saucepan, melt the butter.
• Once the butter has melted, stir in the flour, whisking until blended.
• Remove pan from heat and whisk in the milk slowly until blended.
• Return pan to heat and let simmer over low heat about 5 minutes, stirring often,or until thick and smooth.
• Remove sauce from heat and let cool slightly.
• In a bowl, beat eggs and then add small portion of the cream sauce, whisking quickly as you do.
• Whisk in a bit more of the sauce, then add all the rest and whisk well until smooth.
• (You can to be careful not to add too much at first or you will cook the eggs.) Season sauce with some salt& pepper and a dash of nutmeg to taste, mixing well.
• Grease a 9x13" casserole with deep sides well and place hot macaroni in it.
• Top with meat sauce, then sprinkle meat sauce with remaining 1 tsp cinnamon.
• Pour cream sauce over all to cover.
• You may need to shake the pan a little to make everything settle in (not too hard- you don't want sauce flying everywhere).
• You may have a little extra cream sauce left over, depending on how deep your pan is.
• Bake in a preheated 350 F oven for approximately 40 minutes or until custard is firm (no jiggling).
• Let cool 10 minutes before serving.