Greek Lemon Meatball Soup (Avgolemono Style)

Heat 2 tbsp of the olive oil in a Dutch oven or large pot over medium heat. Add the meatballs and cook until lightly golden brown, 1-2 minutes on each side. Set the meatballs aside.

Add the remaining 1 tbsp oil to the pot along with the carrots, celery, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the onions begin to brown, 5 to 7 minutes.

Stir in the zucchini and cauliflower rice (but not the orzo if using, as this will go in later as it cooks faster), dill, parsley, and oregano. Add the chicken broth and return the meatballs to the pot. Bring the soup to a boil, cover, and reduce the heat to low and simmer for 10 minutes. If using orzo, add to the soup and continue simmering until the orzo is al dente, 7 to 9 minutes.

In a medium bowl, whisk the egg yolks.Remove 1 cup of hot broth in a spouted measuring cup and slowly pour the hot broth, 1 tbsp at a time, into the egg yolks while whisking to prevent the eggs from scrambling. Whisk mixture and lemon juice into the soup pot. Serve garnished with fresh herbs and seasoning to taste!