Greek chicken meatball and lemon soup

Recipes / Soups

Warm up this winter with this souper Greek-inspired chicken meatball and lemon soup.

Recipe «Greek chicken meatball and lemon soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 3 Coles Brand Australian free range eggs, 500g Coles RSPCA approved chicken mince, 1 tbsp oregano, finely chopped, 1 tbsp flat-leaf parsley, finely chopped, 2 spring onions, thinly sliced , 1/2 cup dried breadcrumbs, 1 tbsp olive oil, 1 brown onion, finely chopped , 4 cups salt-reduced chicken stock, 75g spaghetti, broken into 5cm lengths, 1/3 cup lemon juice, Flat-leaf parsley leaves, to serve, Lemon wedges, to serve.

Ingredients:

  • 3 Coles Brand Australian free range eggs 
  • 500g Coles RSPCA approved chicken mince 
  • 1 tbsp oregano, finely chopped 
  • 1 tbsp flat-leaf parsley, finely chopped 
  • 2 spring onions, thinly sliced 
  • 1/2 cup dried breadcrumbs 
  • 1 tbsp olive oil 
  • 1 brown onion, finely chopped 
  • 4 cups salt-reduced chicken stock 
  • 75g spaghetti, broken into 5cm lengths 
  • 1/3 cup lemon juice 
  • Flat-leaf parsley leaves, to serve 
  • Lemon wedges, to serve 

Instructions

  1. Lightly whisk 1 egg in a large bowl. Add mince, oregano, parsley, spring onion and breadcrumbs and mix well to combine. Roll tablespoons of the mixture into balls and place on a plate.
  2. Heat half the oil in a large frying pan over medium heat. Cook the meatballs for 5 mins, turning occasionally, until browned all over. Transfer the cooked meatballs to a clean plate.
  3. Meanwhile, heat the remaining oil in a large saucepan over medium-low heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Pour in the stock.
  4. Add the meatballs and spaghetti to the stock mixture in the saucepan. Bring to the boil. Reduce heat to low and cook, covered, for 10 mins or until the meatballs are cooked through and spaghetti is al dente.
  5. Whisk the lemon juice and remaining eggs in a medium bowl until well combined. Whisk 1 cup of the hot soup into the egg mixture. Gently stir the egg mixture into the soup until combined. Stir over low heat for 2 mins or until the soup thickens slightly. Remove from heat. Divide among serving bowls. Serve with parsley leaves and lemon wedges.