|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Greek Meatball and Zucchini Soup
|
|
by:
Anne Marie Busey
|
|
|
|
Greek Meatball and Zucchini Soup Recipe makes meatballs with lamb, egg, salt, garlic, pepper and bread crumbs, browns them, adds onion, oregano, chicken broth and rice and cooks before adding zucchini.
|
INGREDIENTS
|
|
1 1/2 tablespoons olive oil or
salad oil
|
|
1 large onion, finely chopped
|
|
1/2 teaspoon dried oregano
|
|
2 cans (13 3/4 oz each) or 3 1/2 to 4 cups homemade regular strength chicken broth
|
|
2 tablespoons long-grain rice
|
|
2 medium zucchini (about 3/4 lb), thinly sliced
|
|
Salt (optional)
|
|
Lemon wedges
|
|
For Lamb Meatballs:
|
|
1 egg
|
|
1 teaspoon salt
|
|
1 clove garlic, minced or pressed
|
|
Dash pepper
|
|
1/4 cup soft bread crumbs
|
|
1 pound ground lamb
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
In a 4- to 6-quart Dutch oven, heat oil and brown meatballs on all sides. Add onion, oregano, broth, and rice. Bring to a boil, cover, reduce heat, and simmer until rice is tender (about 25 minutes).
|
|
|
|
2:
Add zucchini and cook, uncovered, until just tender (4 to 6 minutes). Salt to taste, and serve with lemon wedges.
|
|
|
|
3:
Lamb Meatballs: In a medium bowl, beat egg. Mix in salt, garlic, pepper, and bread crumbs. Lightly mix in lamb. Shape into 3/4
inch meatballs.
|
|
|
|
4:
|