greek

Egg Lemon Meatball Soup with Rice

Name: Egg Lemon Meatball Soup with Rice
Yield: 1 serving
Cuisine: greek
Ingredients: 176 g ground turkey (93% lean); 53 g yellow onion, grated; 11 g fresh parsley, chopped; 572 g chicken broth; 48 g long-grain rice (dry); 44 g egg; 22 g lemon juice; 9 g olive oil; 2 g salt; 0.88 g black pepper

This simmered dish pairs long-grain rice with egg, lemon juice and ground turkey. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety High protein Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

55 g Protein

47 g Carbohydrates

28 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

176g ground turkey (93% lean) 264 kcal
53g yellow onion, grated 21 kcal
11g fresh parsley, chopped 4 kcal
572g chicken broth 34 kcal
48g long-grain rice (dry) 175 kcal
0.88 piece (44g) egg 63 kcal
22g lemon juice 7 kcal
9g olive oil 80 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

ground turkey (93% lean)yellow onionfresh parsleysaltblack pepper
Mix ground turkey with grated onion, parsley, half the salt, and pepper. Form 10 to 12 small meatballs.
chicken brothlong-grain rice (dry)
Bring broth to a gentle simmer in a pot. Add rice and cook 8 minutes.
Add meatballs and simmer gently 8 to 10 minutes until cooked through.
chicken brothegglemon juicesalt
Whisk egg with lemon juice in a bowl. Temper with a ladle of hot broth, then slowly stir the mixture back into the pot off the heat. Do not boil. Taste and adjust salt.