Greek Lemon Chicken Soup
Ingredients
The broth
-
10
cups
water
-
3
tbsp
chicken stock paste
-
1
tbsp
olive oil
-
½
tbsp
dried dill
The meatballs
-
675-700
g
ground chicken
-
¾
cup
short grain rice
-
1
medium
yellow onion, diced
-
1½
tsp
salt
-
½
tsp
pepper
-
2
tbsp
olive oil
-
1
tbsp
fresh dill, minced
The avgolemono
-
3
medium
lemons, juiced
-
3
large
eggs, separated
-
1
cup
soup stock
Instructions
- Prepare the broth by combining water, chicken stock paste, olive oil, and dried dill in a large pot and bring to a boil.
- While waiting for the broth to boil, mix ground chicken, rice, diced onion, salt, pepper, olive oil, and fresh dill to form meatballs, shaping about 20-22 meatballs.
- Once the broth is boiling, add the meatballs and simmer for 30-40 minutes until cooked through.
- Remove the pot from heat and scoop out 1 cup of stock into a measuring cup.
- For the avgolemono, whisk egg whites until foamy, then add egg yolks and lemon juice, whisking to combine.
- Gradually add the reserved stock to the egg mixture while whisking continuously.
- Stir the egg mixture into the soup, adjusting seasoning with salt and pepper as needed, and serve topped with fresh dill and olive oil.
Nutrition Facts (estimated)
Servings
4
Calories
583
Total fat
28.6g
Total carbohydrates
47.6g
Total protein
38.2g
Sodium
1072.5mg
Cholesterol
285mg
You might also like