Greek Lemon Soup with Chicken MeatballsIngredient:
1 pound ground chicken
1 small onion, grated(about 1 cup)
½ cup panko(Japanese-style bread crumbs)
3 tablespoon chopped fresh mint
3 tablespoon chopped fresh dill
¼ cup chopped fresh parsley
3 large egg yolks and 1 whole egg salt and pepper
1 cup orzo
3 medium carrots, peeled and sliced into ¼ inch rounds
3 tablespoons lemon juice
1. Bring the broth to a boil in a large saucepan. Cover and set aside. Combine chicken, onion, bread crumbs, mint, dill, parsley, whole egg, 1 teaspoon salt and ½ teaspoon pepper in a bowl. Knead the mixture until well blended. Forming the mixture into meatballs inches (mixture will be soft).
2.Add the meatballs, orzo and carrots to the broth and bring to a simmer. Reduce heat to medium-low and simmer until meatballs are cooked through and orzo is tender, about 15 minutes.
3.Gently mix the lemon juice and egg yolks in a bowl. Whisking constantly, gradually ladle 1 cup hot soup into the egg mixture, then add the egg mixture into the soup again, again whisking constantly. Gently boil the soup simmer until slightly thickened, about 2 minutes. Season with salt and pepper.