For those of you that still have turkey broth left over in your freezer from the holiday's (like me) this is a wonderful soup to make out of it. Even if you don't, this is a great recipe to hold on too for the next time you roast a fresh turkey. I took this soup into VFW a few weeks ago for the potluck and everyone loved it that tried it. In fact, one of the men, yes you heard me right, asked for the recipe. I hope you try it out and let me know if you like it!
Greek Lemon Soup
Take leftover bones and scraps from turkey and put it in a pot. Fill up with water and boil for several hours. Once done, strain the broth and put into the refrigerator over night. Take the leftover scraps, once cooled, and pick through them for the good meat left and throw away the rest. Put into a container and into the refrigerator.
The next day, take out broth and skim the fat on top off and throw out. Put in pot and add the leftover scraps and any more turkey you want to add. Add chicken boullion and Vegetable boullion to taste. I usually add about 6 of chicken and 3 or 4 of the veggie. Add more water and any spices you like, and set the burner to medium heat.
Cut up onion, carrot, celery and add a bag of frozen peas. Let cook for a few hours. About an hour before serving, add rice and right before time to eat, take 3 eggs and whip into 2 cups of cold water. Add to soup mixture and whip while adding until blended well. Once that is finished, add 3 tablespoons of lemon juice per about 14 cups of soup. Not to much lemon because it will be too strong.
Then Enjoy! It is a wonderful soup and I hope all of you try it! If you have frozen broth in the freezer, then thaw that and start where you add the meat.
It is an easy recipe and your family will love it! Love, Lisa