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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 with a comforting Greek chicken meatball and lemon soup this winter.
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
  • 1l chicken stock
  • 75g spaghetti, broken into 5cm lengths
  • 80ml lemon juice
  • Flat-leaf parsley leaves, to serve
  • Lemon wedges, to serve
Instructions:
  • Whisk one egg gently in a spacious bowl. Incorporate mince, oregano, parsley, spring onion, and breadcrumbs, and mix thoroughly. Shape tablespoons of the mixture into balls and place them on a plate.
  • In a large frying pan over medium heat, brown the meatballs in half of the oil for 5 minutes, turning occasionally. Then, transfer them to a clean plate.
  • Heat the remaining oil in a large saucepan over medium-low heat. Sauté the onion for 5 minutes until softened, then pour in the stock.
  • Combine the meatballs and spaghetti with the stock mixture in the saucepan, bringing it to a boil. Reduce the heat, cover, and let it cook for 10 minutes until the meatballs are cooked through and the spaghetti is al dente.
  • In a medium bowl, vigorously whisk together the lemon juice and remaining eggs until fully mixed. Gradually whisk in 1 cup of the hot soup into the egg mixture. Slowly incorporate the egg mixture into the soup, stirring gently until fully combined. Cook over low heat for 2 minutes until the soup slightly thickens. Once thickened, remove from heat and serve in individual bowls. Garnish with parsley leaves and lemon wedges.

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