from Reader's Digest Great Chicken Dishes
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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Serving Size: 1 Serving (960g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1932 | ||
Calories from Fat: 1154 (60%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 1932
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