• Make the broth: Add to a large pot, the water, Better Than Bouillon Organic Roasted Chicken Base, olive oil and dried dill. Stir together and bring to a boil over high heat.
• While you're waiting for the water to boil, make the meatballs. Combine the ground chicken, rice, diced onion, salt, pepper, olive oil and fresh minced dill and mix to fully combine.
• 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. 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.
• Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock, no meatballs).
• Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined.  Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
• Add the egg mixture into the pot of soup, constantly stirring until combined. Taste and adjust seasoning with salt and pepper, a big pinch of each if desired! Serve in bowls topped with fresh dill and a drizzle of olive oil.

Variation: Deconstructed Greek Lemon Chicken Meatball Soup

• To a large soup pot add the olive oil over medium heat. When the pot is warm, add the diced onion. Cook for 4-5 minutes until softened, stirring occasionally. Add the minced garlic and cook 1-2 minutes until fragrant.
• Add the ground chicken and cook, breaking it up into small pieces, until browned.
• Stir in the strand of lemon zest, bayleaf and rice and cook for 1-2 minutes, stirring occasionally to coat with the flavours in the pot.
• Add in the Better Than Bouillon Organic (or non) Roasted Chicken Base and stir to combine.
• Then, add the water and stir to combine. Bring to a boil, once simmering, keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 25-30 minutes or until the rice is cooked through and the broth has slightly reduced.
• Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock).
• Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined.  Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
• Add the egg mixture into the pot of soup, constantly stirring until combined. Taste and adjust seasoning with salt and pepper, a big pinch of each if desired! Stir in the fresh dill until combined.
• Serve in bowls garnished with fresh ground pepper and a drizzle of olive oil.