Ingredients
2 carrots, sliced
2 stalks celery, sliced
1 small onion, chopped
2 Tbsp. olive oil
5 cups lower-sodium chicken broth
3 cups water
1 3/4 cups bulgur
12 oz. ground chicken breast
1/4 cup finely chopped fresh dill
1 tsp. grated lemon zest
Directions
Step 1
In 6- to 7-quart saucepot on medium, cook carrots, celery and onion in olive oil 10 minutes, stirring. Add chicken broth and water; heat to boiling on high. Stir in bulgur. Reduce heat; simmer 8 to 10 minutes or until vegetables are almost tender.
Step 2
Meanwhile, combine ground chicken breast, dill, lemon zest, and 1/4 teaspoon each salt and pepper. Form chicken mixture into 1-inch balls; add to simmering soup along with 1/4 teaspoon salt. Cook 6 minutes or until cooked through.
Enjoy!