Avgolemono with Chicken Meatballs

Michael Symon made this on The Chew --looked awesome so tonights dinner! It was so good and the meatballs so moist!  I used 4 large eggs and also because I thought initially looked thin I made up about 3/4 t cornstarch with 1 T water and added to thicken it a little. BIG MISTAKE do not do this --after standing for about 10 minutes the orzo itself thickened it. So do as the recipe says! FYI its not lumpy that is just the orzo!

CHICKEN MEATBALLS :

• 1/2 pound ground chicken
• 2 cloves garlic (peeled, grated)
• 1/4 cup yellow onion (peeled, grated)
• 1/2 cup fresh bread crumbs
• 1 large egg (beaten)
• 1/4 cup parmesan cheese (shredded)
• 2 tablespoons dill (finely chopped)
• 2 tablespoons parsley (finely chopped)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper (to taste)

AVGOLEMONO:

• 4 cups chicken stock
• 3-5 eggs
• 4 tablespoons lemon juice
• 1/4 teaspoon cornstarch
• 1/2-3/4 cup orzo (cooked according to package directions)
• 1/4 cup dill (finely chopped, to garnish)

• For the Chicken Meatballs: Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
• In a large bowl add the chicken, garlic, onion, bread crumbs, egg, cheese, dill and parsley and season with salt and pepper. Mix to combine. Form the ground chicken mixture into 1/2-inch meatballs using a cookie scoop or tablespoon measure. Place on the baking sheet, drizzle with olive oil and bake for 10-15 minutes or until cooked through.
• For the Avgolemono: Heat the chicken stock in a medium pot until boiling. In the carafe of a blender, add the eggs, lemon juice and cornstarch and blend until smooth. Remove to a pot or large bowl and add 2 ladles of chicken stock to temper the eggs, while whisking constantly.
• Add the egg mixture to the remaining chicken stock and whisk until the soup has slightly thickened, about 5 minutes. Drop the cooked meatballs into the simmering soup and serve over orzo. Garnish with additional dill.