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Avgolemono with Chicken Meatballs MICHAEL SYMON

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Michael adds a twist to these delicious Chicken Meatballs!

1/2 pound ground chicken
2 cloves garlic (peeled, grated)
1/4 cup yellow onion (peeled, grated)
1/2 cup fresh bread crumbs
1 large egg (beaten)
1/4 cup parmesan cheese (shredded)
2 tablespoons dill (finely chopped)
2 tablespoons parsley (finely chopped)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
4 cups chicken stock
3-5 eggs
4 tablespoons lemon juice
1/4 teaspoon cornstarch
1/2-3/4 cup orzo (cooked according to package directions)
1/4 cup dill (finely chopped, to garnish)

For the Chicken Meatballs: Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
In a large bowl add the chicken, garlic, onion, bread crumbs, egg, cheese, dill and parsley and season with salt and pepper. Mix to combine. Form the ground chicken mixture into 1/2-inch meatballs using a cookie scoop or tablespoon measure. Place on the baking sheet, drizzle with olive oil and bake for 10-15 minutes or until cooked through.
For the Avgolemono: Heat the chicken stock in a medium pot until boiling. In the carafe of a blender, add the eggs, lemon juice and cornstarch and blend until smooth. Remove to a pot or large bowl and add 2 ladles of chicken stock to temper the eggs, while whisking constantly.
Add the egg mixture to the remaining chicken stock and whisk until the soup has slightly thickened, about 5 minutes. Drop the cooked meatballs into the simmering soup and serve over orzo. Garnish with additional dill.
Tip: Make the meatballs in advance for easy weeknight dinner prep.

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