This meatball soup is a traditional Greek dish called Youvarlakia Avgolemono, except I've put my own twist on it by using lean chicken.
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GET THE RECIPE
Add to a large pot, the water, chicken stock paste, olive oil and dried dill. Stir together and bring to a boil over high heat.
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Combine the ground chicken, rice, diced onion, salt, pepper, olive oil and fresh minced dill and mix to fully combine.
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Shape into large meatballs, dividing mixture to make about 20-22 meatballs. Once the broth is boiling, add the meatballs and keep over the high heat until simmering.
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Then turn to medium low, keep at a simmer with a lid on the pot most of the way for 30-40 minutes until the meatballs and rice in the meatballs are cooked through.
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Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside while you prepare the avgolemono according to the recipe.
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Add the egg mixture into the pot of soup, constantly stirring until combined. Taste and adjust seasong, if desired. Serve and enjoy!
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