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Lemon-Dill Chicken Meatball Soup

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4


    •   2 tbsp olive oil
    •   2 carrots, sliced
    •   2 stalks celery, sliced
    •   1 small onion, chopped
    •   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
    •   Salt
    •   1/4 tsp.
ground black pepper


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

This great family recipe is thanks to delish Recipes at


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