Lemon-Dill Chicken Meatball Soup

Name: Lemon-Dill Chicken Meatball Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 carrots, sliced; 2 stalks celery, sliced; 1 small onion, chopped; 2 tbsp. olive oil; 5 c. lower-sodium chicken broth; 3 c. water; 1 3/4 c. bulgur; 12 oz. ground chicken breast; 1/4 c. finely chopped fresh dill; 1 tsp. grated lemon zest

By The Good Housekeeping Test KitchenPublished: Jan 7, 2017

lemon dill chicken meatball soup with sliced carrots in a white pot

Danielle Occhiogrosso

Yields:

Prep Time:

5 mins

Cook Time:

25 mins

Total Time:

30 mins

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Looking for a healthy and hearty dinner to warm you up this winter? Here it is.

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Ingredients

2
carrots, sliced
2
stalks celery, sliced
1
small onion, chopped
2 Tbsp.
olive oil
5 cups
lower-sodium chicken broth
3 cups
water
1 3/4 cups
bulgur
12 oz.
ground chicken breast
1/4 cup
finely chopped fresh dill
1 tsp.
grated lemon zest

Directions

1. Step 1In 6- to 7-quart saucepot on medium, cook carrots, celery and onion in olive oil 10 minutes, stirring. Add chicken broth and water; heat to boiling on high. Stir in bulgur. Reduce heat; simmer 8 to 10 minutes or until bulgur is almost tender.
2. Step 2Meanwhile, combine ground chicken breast, dill, lemon zest, and 1/4 teaspoon each salt and pepper. Form chicken mixture into 1-inch balls; add to simmering soup along with 1/4 teaspoon salt. Cook 6 minutes or until cooked through.

Nutrition Information (per serving): About 435 calories, 22 g protein, 53 g carbs, 16 g fat (1 g saturated fat), 9 g fiber, 925 mg sodium.

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