Ingredients

Let’s Cook!

• 1
  In a large mixing bowl, combine ground chicken, ¼ cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined. It helps if you oil your hands.
  
• 2
  Gently form (with oiled hands) the mixture into 24 meatballs, each about 1¼ inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
  
• 3
  In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about ½ inch. If not, add a little water. Simmer gently, partially covered, adjusting the heat so the broth doesn’t boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat.
  
• 4
  In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
  
• 5
  Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don’t break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don’t let the pot boil.) The broth should be silky.
  
• 6
  Remove from heat, stir in remaining ½ cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.