Greek Meatball and Zucchini Soup Recipe

1      Reviews 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. Food Category:    Soup Cuisine Origin:    Greek    Servings:4 Calories per Serving:390 Print Preview Rate This Recipe Prep Time:   13 Minutes Cook Time:   47 Minutes Total Time:   1 Hour

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

• 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).
• Add zucchini and cook, uncovered, until just tender (4 to 6 minutes). Salt to taste, and serve with lemon wedges.
• 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.

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