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Italian Egg Drop Soup with Mini Chicken Meatballs

Serves 4

Originally aired

INGREDIENTS
  • 8 cups chicken stock 
  • 1 pound ground chicken 
  • Salt and pepper
  • Freshly grated nutmeg, about 1/4 teaspoon 
  • 3 tablespoons grated onion
  • 2 cloves garlic, finely chopped or grated 
  • 1/2 cup breadcrumbs, moistened with 3 tablespoons milk 
  • 5 eggs, divided
  • 1 cup freshly grated Parmigiano-Reggiano, a couple of fat handfuls
  • 2 tablespoons flat-leaf parsley, finely chopped 
  • 1 bunch scallions, very thinly sliced 
  • 1 tablespoon lemon juice 

This Show Has Not Aired. Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

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