Tangy Lemon-Egg Soup With Tiny Meatballs Recipe

Cooking Directions

• STEP 1.In a large pot, bring the chicken broth to a simmer.
• STEP 2.In a bowl, mix together ground chicken, breadcrumbs, egg, garlic, parsley, salt, and pepper.
• STEP 3.Roll the mixture into small meatballs and drop them into the simmering broth.
• STEP 4.Cook the meatballs for about 10 minutes, until cooked through.
• STEP 5.In a separate bowl, whisk together the lemon juice and eggs.
• STEP 6.Slowly pour the lemon-egg mixture into the simmering soup, stirring constantly.
• STEP 7.Continue to cook for another 2-3 minutes, until the soup thickens slightly.
• STEP 8.Serve the soup hot, garnished with lemon zest and fresh parsley.

Cooking Tips

• Make sure to simmer the soup gently to avoid curdling the eggs.
• You can substitute ground chicken or turkey with ground beef or pork for a different flavor.
• Add cooked rice or noodles to make the soup more filling.

Storage and Serving

• Serve the Tangy Lemon-Egg Soup with Tiny Meatballs as a light lunch or dinner.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.