Description
A comforting and flavorful one-pot soup featuring tender lemon-infused meatballs in a creamy, eggy broth, inspired by classic Avgolemono.
Ingredients
- 1 lb ground chicken or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/4 cup chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 cups chicken broth
- 1/2 cup orzo pasta
- 2 large eggs, lightly beaten
- 1/4 cup fresh lemon juice
- Fresh parsley, for garnish
Instructions
- In a bowl, combine ground meat, breadcrumbs, Parmesan, 1 beaten egg, parsley, oregano, salt, and pepper. Mix gently.
- Roll mixture into small meatballs, about 1-inch in diameter.
- In a large pot or Dutch oven, bring chicken broth to a simmer over medium-high heat.
- Add orzo pasta and cook according to package directions, about 8-10 minutes.
- Carefully add the meatballs to the simmering broth. Cook for about 5-7 minutes, until meatballs are cooked through.
- In a separate bowl, whisk together the 2 beaten eggs and lemon juice.
- Slowly ladle about 1 cup of the hot broth into the egg mixture, whisking constantly to temper the eggs.
- Gradually pour the tempered egg mixture back into the pot, stirring gently. Do not boil after adding the egg mixture.
- Serve immediately, garnished with fresh parsley.
Notes
- Ensure the broth does not boil after adding the tempered egg mixture to prevent the eggs from scrambling.
- For a richer flavor, use homemade chicken broth.
- Adjust lemon juice to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean