Greek Lemon Meatball Soup

Lemon Chicken Soup fans rejoice, this Greek Lemon Meatball Soup might be even better than the original 🍋 You still get that creamy, tangy delicious flavor and tons of healthy veggies, but instead of chicken we’re adding mini turkey meatballs that will have even the die hard LCS fans switching up their style. There is a traditional Greek version of this soup (Youvarlakia Avgolemono), but keep in mind this is not traditional and just my take on the recipe. Hope you enjoy!

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Greek Lemon Meatball Soup

Servings 5

Ingredients

Meatballs:

• 1 pound ground turkey 93% lean
• 1 clove garlic minced
• 2 tbsp fresh oregano chopped
• 3/4 cup breadcrumbs or almond flour
• 1/2 tsp salt
• 1/4 tsp pepper

Greek-Style Lemon Soup:

• 3 tbsp olive oil
• 2 carrots diced
• 2 celery stalks diced
• 1 yellow onion diced
• 3 garlic cloves minced
• 1 large zucchini diced
• 1/2 cup uncooked orzo or 1 cup cauliflower rice
• 1 tsp kosher salt
• 1/4 tsp pepper
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely chopped fresh parsley
• 1 tbsp minced fresh oregano
• 8 cups chicken broth
• 3 large egg yolks
• Juice of 2 lemons

Instructions

1. Heat 2 tbsp of the olive oil in a Dutch oven or large pot over medium heat. Add the meatballs and cook until lightly golden brown, 1-2 minutes on each side. Set the meatballs aside.
2. Add the remaining 1 tbsp oil to the pot along with the carrots, celery, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the onions begin to brown, 5 to 7 minutes.
3. Stir in the zucchini and cauliflower rice (but not the orzo if using, as this will go in later as it cooks faster), dill, parsley, and oregano. Add the chicken broth and return the meatballs to the pot. Bring the soup to a boil, cover, and reduce the heat to low and simmer for 10 minutes. If using orzo, add to the soup and continue simmering until the orzo is al dente, 7 to 9 minutes.
4. In a medium bowl, whisk the egg yolks.Remove 1 cup of hot broth in a spouted measuring cup and slowly pour the hot broth, 1 tbsp at a time, into the egg yolks while whisking to prevent the eggs from scrambling. Whisk mixture and lemon juice into the soup pot. Serve garnished with fresh herbs and seasoning to taste!