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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (960g)|
|Recipe Makes: 4 Servings|
|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.
Calories per serving: 1932
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!