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Name: Avgolemono Soup with Greek Meatballs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Greek
Ingredients: 1/2 lb ground chicken; 3 large eggs; 3 slices firm-textured white bread (3 oz) crumbled; 2 cloves garlic minced; 1/2 cup fresh dill snipped; 1/3 cup fresh mint leaves finely chopped; 3/4 teaspoon salt; 1/2 teaspoon lemon zest grated; 2 1/2 cups chicken broth; 1/2 cup orzo; 1/4 cup fresh lemon juice (about 2 lemons)

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INGREDIENTS

1/2 lb ground chicken
3 large eggs
3 slices firm-textured white bread (3 oz) ; crumbled
2 cloves garlic ; minced
1/2 cup fresh dill ; snipped
1/3 cup fresh mint leaves ; finely chopped
3/4 teaspoon salt
1/2 teaspoon lemon zest ; grated
2 1/2 cups chicken broth
1/2 cup orzo
1/4 cup fresh lemon juice (about 2 lemons)

Servings

INSTRUCTIONS

1. In medium bowl, combine chicken, 1 egg, bread, garlic, 1/4 cup of dill, mint, 1/2 teaspoon of salt, and the lemon zest. Mix until well combined. Shape mixture into 24 meatballs.

2. In Dutch oven or soup pot, bring broth, remaining 1/4 teaspoon salt and 2 1/2 cups of water to a boil over medium heat. Add orzo and cook 7 minutes.

3. Reduce broth to a simmer. Gently drop meatballs into broth and cook 5 minutes or until meatballs are cooked through and orzo is tender.

4. In small bowl, whisk lemon juice and remaining 2 eggs to combine. Slowly stir some of the hot soup broth into egg mixture. Stir egg mixture back into soup, simmer 30 seconds, and remove from heat. Stir in remaining 1/4 cup dill. Serve immediately; do not reheat.

NOTES

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Avgolemono Soup with Greek Meatballs

1/2 lb ground chicken
3 large eggs
3 slices firm-textured white bread (3 oz) crumbled
2 cloves garlic minced
1/2 cup fresh dill snipped
1/3 cup fresh mint leaves finely chopped
3/4 teaspoon salt
1/2 teaspoon lemon zest grated
2 1/2 cups chicken broth
1/2 cup orzo
1/4 cup fresh lemon juice (about 2 lemons)

1.  In medium bowl, combine chicken, 1 egg, bread, garlic, 1/4 cup of dill, mint, 1/2 teaspoon of salt, and the lemon zest.  Mix until well combined.  Shape mixture into 24 meatballs.
2.  In Dutch oven or soup pot, bring broth, remaining 1/4 teaspoon salt and 2 1/2 cups of water to a boil over medium heat.  Add orzo and cook 7 minutes.
3.  Reduce broth to a simmer.  Gently drop meatballs into broth and cook 5 minutes or until meatballs are cooked through and orzo is tender.
4.  In small bowl, whisk lemon juice and remaining 2 eggs to combine.  Slowly stir some of the hot soup broth into egg mixture.  Stir egg mixture back into soup, simmer 30 seconds, and remove from heat.  Stir in remaining 1/4 cup dill.  Serve immediately; do not reheat.

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Nutrition

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Serving Size: 1 Serving (960g)
Recipe Makes: 4 Servings

Calories: 1932
Calories from Fat: 1154 (60%)

Amt Per Serving		% DV

	Total Fat 128.3g	171 %
	Saturated Fat 36.8g	184 %
	Monounsaturated Fat 52.8g
	Polyunsanturated Fat 26.9g
Cholesterol 962mg		296 %
Sodium 686.8mg		24 %
Potassium 1977.1mg		52 %
Total Carbohydrate 19.8g		6 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 19.1g
Protein 165.7g		237 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1932

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