Turkey Magiritsa

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.

Amma @cook_4094877

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Ingredients

4 servings

2 tablespoonsfresh lemon juice
1/2 teaspoonall-purpose flour
2large eggs
7 cupsfat-free, less-sodium chicken broth, divided
2 tablespoonsolive oil
2 1/2 cupsfinely chopped onion
Dashsalt
1 1/2 cupsleftover cooked turkey, shredded
1 cupcooked short-grain rice
1 cupshredded romaine lettuce
1/2 cupsliced green onions
1 tablespoonchopped fresh dill
1/2 teaspoonfresh lemon juice
1/4 teaspoonsalt
1/4 teaspoonfreshly ground black pepper

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Steps

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 saute 8 minutes or until tender. Add 6 cups broth; bring to a 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.