Lemon Chicken Ball Soup

This Lemon Chicken Ball Soup is how I am watching my waistline and still loving life! The broth is layered with favors of garlic, onions, dill and lemon juice plus the oils from the rind. The balls themselves are divine. Also with a hint of lemon, they are laced with a hint of chili flakes and parmesan. To bind it together I used quinoa. This gives the balls a lighter texture with the added nutritional bonus. The balls themselves are poached in the broth, making this dish super simple to prepare.

When I was shopping for the ingredients I noticed that the ground chicken was priced at $6.99 a pound, while chicken breast was $3.99. There is no mystery in ground chicken, so I chose to grind mine up in my food processor. It’s good to keep some of these things in mind. Maybe it’s not worth the hassle of dragging out your equipment, that’s cool. If you’re like me though, I typically have a few pounds of chicken breast in my freezer, which ultimately is what I used here.

Go ahead and make several batches of the balls for future use. I would first bake them or poach them before freezing.

Enjoy!

btw- You can view a video of the process on my Instagram and Tictok accounts.

Lemon Chicken Ball Soup

Gail Watson This Lemon Chicken Ball Soup is how I am watching my waistline and still loving life! The broth is layered with favors of garlic, onions, dill and lemon juice plus… Recipe index soup, chicken, chicken breast, broth, dill European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 Tbs olive oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 1 small bunch fresh dill
• 8 cups chicken broth
• 1 Lemon, zested and halved
• 8 cups spinach leaves
• Parmesan to serve
• For the balls:
• 1# ground chicken breast
• 3/4 cup cooked quinoa
• 1/3 cup grated parmesan
• 2 Tbs lemon zest (from above lemon)
• 1/4 tsp rec pepper flakes
• 3 Tbs chopped dill
• 1 large egg
• Salt and Pepper

Instructions

In a large saucepan, warm the oil over medium heat and add the onions. Saute for a few minutes, taking care not to scorch them or add color. Add the garlic and cook, stirring occasionally for 1 minute. Add the broth, lemon juice, the rind of the lemon and the bunch of dill. bring to a boil then reduce the heat to a simmer while you make the balls.

In a large bowl combine all the ingredients and mix until thoroughly combined. Using an ice cream scoop, or spoon. Measure equal size amounts and roll into a tight ball and set aside on a plate.

When all the balls are ready, strain the broth then return it to the pot. Bring the broth to a boil and carefully drop the balls in. Allow the broth to return to a boil, then reduce the heat to a low bowl and simmer for about six minutes. Add the spinach leaves and as soon as they are wilted serve up the soup.

Divide between 4 plates and top with shaved parmesan.