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Nourishing Lemon Chicken Soup with Delicate Egg Strands & Savory Meatballs: The Ultimate Comfort Recipe

There are few dishes as universally cherished and inherently comforting as a warm bowl of chicken soup. It’s the culinary equivalent of a cozy blanket, offering warmth and solace with every spoonful. Our rendition takes this beloved classic and elevates it with vibrant lemon, tender chicken meatballs, bright green peas, and those wonderfully delicate, feathery egg strands that make it truly unique. This isn’t just a meal; it’s an experience – a light, nourishing, and utterly delicious dish that brings joy to the table.

This updated classic effortlessly bridges the gap between a hearty meal for a chilly evening and a refreshing lighter option for a warm spring day. The addition of tangy lemon provides a delightful zest that brightens every flavor, while the homemade chicken meatballs add a satisfying heartiness. What truly sets this soup apart are the charming egg strands, which create a beautiful texture and add to the soup’s wholesome appeal. It’s a recipe that appeals to all ages, making it perfect for family dinners.

Beyond its incredible flavor, this lemon chicken soup is a powerhouse of nutrition, designed to soothe and restore. The lean chicken provides essential protein, the fresh vegetables contribute vitamins, and the invigorating lemon is known for its immune-boosting properties. Whether you’re seeking a comforting embrace after a long day, a restorative meal to ward off a cold, or simply a delicious and healthy option for your family, this soup delivers on all fronts. It’s also incredibly fun for kids to help prepare, making mealtime a collaborative and enjoyable activity. (Skip to recipe.)

Cooking with Meredith: A Culinary Adventure

One of the great joys of cooking is sharing the experience, especially with younger generations. Recently, my budding chef, Meredith, joined me in the kitchen for a delightful afternoon of soup making. As we diced, stirred, and rolled, an age-old philosophical question inevitably arose: “What came first, the chicken or the egg?” We debated the conundrum with great earnestness, exploring all the intricate theories, though I must confess, we didn’t quite crack the code on that one!

However, as the enticing aroma of the simmering broth filled the kitchen, our philosophical musings quickly gave way to gastronomic anticipation. The end result was a triumph: a light and exquisitely flavorful soup, boasting both chicken (in the form of delectable meatballs) and delicate egg strands. The fresh, zesty lilt of lemon permeated every spoonful, beautifully complemented by the bright burst of green peas. The egg strands, ethereal and delicate, reminded us both of soft, downy ‘feathers’, adding a whimsical touch to each bowl. The savory meatballs provided a hearty counterpoint, making for a truly satisfying and wholesome meal.

This soup proved its versatility instantly. It offered the ultimate comfort on a blustery winter day, yet felt equally appropriate as a refreshing and light meal on a sunny spring afternoon. The lemon, beyond its delightful taste, lends an uplifting quality, making this soup an excellent choice for soothing a nasty cold or flu. It’s truly a feel-good food that nourishes the body and comforts the soul. Pair it with some warm, flaky biscuits, and you have a meal that can truly make life feel great.

Cooking with kids, like my time with Meredith, is more than just making a meal; it’s about creating memories, teaching life skills, and fostering a love for good food. The simple act of rolling meatballs or stirring the pot becomes a moment of shared joy and connection. This recipe, with its engaging steps and delicious outcome, is perfect for encouraging young helpers in the kitchen, making them feel like true culinary contributors.

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Kitchen Frau Notes: Essential Tips for Success

Cooking with children is a wonderful way to bond and teach valuable skills, but it’s also a prime opportunity to instill good kitchen hygiene. If little hands are helping to roll the chicken meatballs, always remind them to be mindful of cross-contamination. Emphasize the importance of not touching other surfaces or ingredients with ‘chickeny’ hands and to wash thoroughly with soap and warm water immediately after handling raw meat. This is a crucial lesson in preventing germ contamination and ensuring food safety for everyone.

This recipe uses ½ lb (225gms) of ground chicken for the meatballs, but it’s common to find ground chicken packaged in 1 lb (454gms) portions. If you have a full pound and want to make the most of it, consider doubling the meatball recipe. Use half of the freshly rolled meatballs for this soup, and bake the other half. Simply place them on a parchment-lined baking sheet and bake in a 400°F (200°C) oven for about 15 minutes, or until cooked through and lightly golden. Once cooled, these baked meatballs can be frozen in an airtight container for future use. They’re fantastic for tossing into pasta sauces, adding to another batch of this delicious lemon chicken soup, or even as a quick protein snack. This simple tip allows for efficient meal prep and reduces food waste.

Alternatively, if you’re a fan of delicious leftovers or enjoy preparing meals in advance, consider making a double batch of the entire Lemon Chicken Soup. A larger pot of this soup means you’ll have fantastic, ready-to-eat meals for work or school lunches throughout the week. Imagine the delight of opening a thermos container filled with this warm, zesty, and nourishing soup on a busy workday – it’s a little taste of home comfort, wherever you are. Batch cooking is a true time-saver for busy households, and this soup freezes beautifully, making it an excellent candidate for your meal prep routine.

Lazyman (or woman) version: For those days when time is of the essence or you simply prefer a quicker preparation, you can easily adapt this recipe. Instead of making the chicken meatballs, simply dice two uncooked chicken breasts into bite-sized pieces. Add the diced chicken directly to the simmering broth (before the egg strands) and cook until it’s tender and cooked through, typically about 10-15 minutes, depending on the size of the pieces. This streamlined approach still delivers all the wonderful flavors of the soup with minimal effort.

One of the keys to the exceptional flavor of this soup is a good quality chicken stock. While store-bought broth works well, using homemade chicken stock can elevate the taste significantly, adding a depth of flavor that is unparalleled. The rich, gelatinous texture of homemade stock contributes to a more luxurious mouthfeel and boosts the nutritional content. If using store-bought, opt for a low-sodium, organic variety to control the salt content and ensure the best flavor profile. The fresh lemon zest, crucial for that bright, aromatic note, should always be finely grated, ensuring its oils infuse into the soup without any bitterness from the pith.

Lemon Chicken Soup with Egg Strands and Meatballs

This recipe yields a light yet satisfying soup that is perfect as a starter or a complete meal. The prep time is approximately 20 minutes, with a cooking time of about 25-30 minutes, making it a wonderful option for a weeknight dinner.

Ingredients:

1 medium onion, diced
2 stalks celery, diced
1 tablespoon oil
1 tablespoon butter
4 cups (960ml) chicken stock, homemade or good quality purchased
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1 bay leaf
½ teaspoon salt, or to taste
¼ teaspoon white pepper
2 large eggs
½ cup frozen peas
1 tablespoon fresh lemon juice

For the chicken meatballs:

½ lb. (225gms) lean ground chicken
¼ cup (25gms) quick oats (small-flake rolled oats, gluten-free if necessary)
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons finely chopped fresh parsley or dill, or 2 teaspoons dried herbs
1 teaspoon oil

Instructions:

Begin by preparing your aromatic vegetables. Dice the onion and celery into small, uniform, pea-sized cubes. This ensures they cook evenly and blend seamlessly into the soup’s texture.

In a Dutch oven or a large, heavy-bottomed saucepan, heat the tablespoon of butter and tablespoon of oil over medium heat. The combination of butter and oil adds richness and helps prevent the butter from burning.

Add the diced onion and celery to the pot. Sauté, stirring occasionally, for about 5 to 7 minutes, or until they have softened and become translucent, but not browned. This process builds the foundational flavor of your soup.

While the vegetables are gently cooking, prepare the chicken meatballs. In a medium bowl, combine the ground chicken, quick oats, ½ teaspoon salt, ¼ teaspoon pepper, and the finely chopped parsley or dill. Use your hands or a sturdy spoon to mix until all ingredients are just well combined. Be careful not to overmix, as this can make the meatballs tough. Add the teaspoon of oil to the mixture and mix again briefly; this will make the mixture less sticky and easier to handle when rolling.

Next, grate the lemon zest using a fine microplane grater, ensuring you only get the bright yellow outer part of the peel and avoid the bitter white pith beneath. Add the chicken stock, grated lemon zest, bay leaf, ½ teaspoon salt, and ¼ teaspoon white pepper to the sautéed onions and celery. Stir everything together. Reduce the heat to low, cover the pot, and let the mixture gently simmer while you form the meatballs.

Now, roll the ground chicken mixture into approximately 24 small meatballs. Aim for about 1 inch (2.5cm) in diameter – roughly the size of a marble. Place them onto a clean cutting board or plate as you finish rolling each one.

Increase the heat of the chicken soup back up to medium. Once the soup is at a gentle simmer, carefully drop the meatballs into the soup, one by one. Do this gently to avoid splashing and to ensure they cook evenly. Cook the meatballs in the simmering soup for 5 minutes; they will cook through and absorb some of the delicious broth.

While the meatballs are cooking, crack the two large eggs into a small bowl and beat them lightly with a fork until the yolk and white are just combined. You don’t want to whisk vigorously, just enough to break them up.

To create the delicate egg strands, gently stir the simmering soup with a wooden spoon with one hand, creating a gentle swirl. With your other hand, slowly pour the beaten eggs into the moving soup in a thin, continuous stream. As the egg hits the hot liquid, it will instantly cook and separate into beautiful, thin, feathery strands, adding a unique texture to the soup.

Finally, add the frozen peas to the soup. Allow the soup to return to a gentle boil for just a minute or two, which will cook the peas and ensure everything is heated through. Remove the pot from the heat and carefully remove and discard the bay leaf. Stir in the fresh lemon juice. Taste the soup and adjust the seasoning if necessary, adding more salt or a pinch of pepper to your preference.

Serves 4 generously as a main course, or 6 as a starter.

Guten Appetit!

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