![1.jpg](https://cdn.steemitimages.com/DQmV6UJzTi2zpp9n4yzWxf2bxK1boK1LQEseobJaz2sWgvn/1.jpg)

# INGREDIENTS

2 tbsp. Olive oil 
2 carrots, cut 
2 stalks celery, cut 
1 little onion, cleaved 
5 c. Bring down sodium chicken stock 
3 c. Water 
1 3/4 c. Bulgur 
12 oz. Ground chicken bosom 
1/4 c. Finely cleaved new dill 
1 tsp. Ground lemon get-up-and-go 
Salt 
1/4 tsp. Ground dark pepper 

# DIRECTIONS 

* Warmth the oil in a 6-to 7-quart saucepot over medium warmth. Include the carrots, celery, and onion; cook 10 minutes, mixing every so often. 

* Include the chicken juices and water; warmth to bubbling over high warmth. Blend in the bulgur. Decrease the warmth; stew 8 to 10 minutes, or until the point when the bulgur is just about delicate. 

* In the interim, join the ground chicken, dill, lemon pizzazz, and 1/4 teaspoon salt and the pepper. Frame the chicken blend into 1-inch balls; add to the stewing soup alongside 1/4 teaspoon salt. Cook 6 minutes, or until the point when the meatballs are cooked through.