Chicken Meatball Soup (Avgolemono)

    40 minutes

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

    3 people made this

    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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