Chicken ball soup


by: maria

This soup is light, and absolutely delicious. Perfect for a diet. In this recipe I didn’t use rice but you can if you like! It’s yiouvarlakia but with chicken meat!


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serves: 5-6

1 kilo minced chicken

1 big onion

2 carrots

1/2 red sweet pepper

1 whole egg

2 egg whites

1/2 bunch a parsley

1 clove garlic

1 chicken bouillon cube




3/4 cup Optionally rice


3 Lemon Juice From Lemons

Corn Flour

3 whole Eggs



Nutrition Facts
Chicken ball soup

Servings Per Recipe: 5

Amount per Serving

Calories: 576

  • Total Fat: 23.8 g
  •     Saturated Fat: 7.5 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 327.1 mg
  • Sodium: 533.4 mg
  • Total Carbs: 44.7 g
  •     Dietary Fiber: 4.8 g
  •     Sugars: 4.7 g
  • Protein: 47.5 g

how is this calculated?

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1.  Blend onions, red pepper, carrots, garlic, parsley and add them in a bowl.

2.  Add minced chicken, egg, egg whites, 2 tablespoons salt, optionally rice and pepper.

3.  With your hands mix all ingredients together. Wrap in plastic and place in the fridge for 30 minutes or overnight for best results.

4.  Roll small meatballs and put aside.

5.  In a pot boil 1,5 lt. water. Add two tablespoons butter and the cube. In the boiling water gradually add the meat balls and cook for 30-40 minutes.

6.  Finish with the Egg-Lemon Sauce. In this recipe I do not use corn flour at all. Make sure you season again with salt and pepper.


8.  You start making the sauce when you move your pot/saucepan off heat so as to cool down a bit.

9.  In a glass of water add the lemon juice from 3 lemons and the corn flour; mix well enough. If it’s a soup add 6 teaspoons corn flour if not add 4.

10.  In a large bowl whisk the eggs until they create little bubbles on surface. Add water and whisk a bit more. Add the lemon juice and mix all together.

11.  Serve hot!

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