Tangy Lemon-Egg Soup With Tiny Meatballs Recipe

Recipe By Slurrp

Tangy Lemon-Egg Soup with Tiny Meatballs is a comforting and flavorful soup that combines the tanginess of lemon with the richness of eggs and meatballs. The soup is made with a chicken broth base and flavored with lemon juice and zest. The tiny meatballs, made with ground chicken or turkey, add a delicious protein element to the soup. This soup is perfect for a light lunch or dinner and can be enjoyed year-round.

4.4
16 Rating -
Rate
Non Vegdiet
1hr total
1hr total
Tangy Lemon-Egg Soup With Tiny Meatballs
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ingredients serve

Ingredients for Tangy Lemon-Egg Soup With Tiny Meatballs Recipe

  • 1.50 cup Chicken Broth
  • 1/4 pound Ground Chicken Or Turkey
  • 0.06 cup Breadcrumbs
  • 1/4 Egg
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Chopped Fresh Parsley
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/2 Juice Lemons
  • 1/2 Eggs, Beaten
  • as per your need Lemon Zest, For Garnish
  • as needed Fresh Parsley, For Garnish

Directions: 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.
Nutrition
value
544
calories per serving
28 g Fat46 g Protein28 g Carbs3 g FiberOther

Current Totals

  • Fat
    28g
  • Protein
    46g
  • Carbs
    28g
  • Fiber
    3g

MacroNutrients

  • Carbs
    28g
  • Protein
    46g
  • Fiber
    3g

Fats

  • Fat
    28g

Vitamins & Minerals

  • Calcium
    216mg
  • Iron
    6mg
  • Vitamin A
    91mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    38mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    22mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    101mg
  • Manganese
    < 1mg
  • Phosphorus
    487mg
  • Selenium
    42mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp