Greek Lemon Chicken Soup (Youvarlakia Avgolemono)
Serves 4
10 mins prep
30 mins cook
40 mins total
This Greek Lemon Chicken Soup is a traditional Greek dish called Youvarlakia Avgolemono, except I've put my own twist on it by using lean chicken 🐔. It's comforting and perfect for fall 🍂.
For the soup broth
For the meatballs
For the avgolemono
Make the broth: Add to a large pot, the water, chicken stock paste, 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 seasong with salt and pepper, a big pinch of each if desired! Serve in bowls topped with fresh dill and a drizzle of olive oil.
