Chicken Meatball Soup (Avgolemono)

Chicken Meatball Soup (Avgolemono)


2 people made this

This is a Greek soup, sometimes called egg lemon soup, that usually contains shredded chicken, but I prefer it with these chicken meatballs.

Serves: 4 

  • 250g chicken mince
  • 3 egg
  • 85g breadcrumbs
  • 2 cloves garlic, crushed
  • 4 tablespoons mint, finely diced
  • 1/2 cup fresh dill, finely sliced
  • salt, to taste
  • 1/2 teaspoon lemon zest
  • 2 cups chicken stock
  • 2 cups water
  • 1/2 cup orzo (risoni pasta)
  • 1/4 cup lemon juice

Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

  1. In a mixing bowl, combine chicken mince, 1 egg, breadcrumbs, garlic, mint, half the dill, salt to taste and lemon zest. Mix and shape into 24 small meatballs.
  2. In a saucepan, heat the stock and water. Add the orzo and cook about 7 minutes. Reduce heat to a simmer, drop in the meatballs and simmer 5 more minutes, until the meatballs are cooked through and orzo is done.
  3. In a bowl, whisk together lemon juice and remaining 2 eggs. Stir in a little hot soup to temper the eggs, then stir the eggs into the soup. Simmer a few seconds and remove from the heat. Sprinkle in the remaining dill and serve.

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