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Greek chicken meatball and lemon soup
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Cozy up this season with a Greek-inspired chicken meatball soup with a hint of lemon.
Ingredients:
  • 3 free range eggs
  • 500g chicken mince
  • 20.00 ml oregano, finely chopped
  • 20.00 ml flat-leaf parsley, finely chopped
  • 2 spring onions, thinly sliced
  • 50g breadcrumbs
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1l chicken stock
  • 75g spaghetti, broken into 5cm lengths
  • 80ml lemon juice
  • Flat-leaf parsley leaves, to serve
  • Lemon wedges, to serve
Instructions:
  • Whisk 1 egg gently in a large bowl, then combine with mince, oregano, parsley, spring onion, and breadcrumbs until mixed well. Shape mixture into tablespoon-sized balls and place on a plate.
  • In a large frying pan over medium heat, sizzle the meatballs in half of the oil for 5 minutes, flipping them occasionally until nicely browned. Transfer the golden meatballs to a clean plate.
  • Heat the rest of the oil in a large saucepan over medium-low heat. Sauté the onion for 5 minutes until soft. Add the stock.
  • Combine the meatballs and spaghetti with the stock mixture in the saucepan. Bring to a boil, then simmer on low heat while covered for 10 mins until meatballs are cooked through and spaghetti is al dente.
  • Combine lemon juice and remaining eggs, whisk until smooth. Gradually whisk in 1 cup of hot soup. Stir in the egg mixture into the soup gently. Cook over low heat for 2 mins until slightly thickened. Remove from heat, ladle into serving bowls, garnish with parsley and lemon wedges. Serve.

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