GREEK WEDDING SOUP
This Rachael Ray recipe is a take on the classic Italian version. I am listing this recipe as printed, however I made a few changes that we really enjoyed. First, I did half beef and half lamb in the meatballs. I had kale in the garden so that went in as well as a splash of half n half. Additional stock maybe necessary if you like a brothy soup or you can cut down on the amount of orzo as it absorbs quit a bit of broth as it sits. I finished the soup with homemade croutons. This was a real winner.
Provided by MacChef
Categories Greek
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a deep skillet or dutch oven, bring the chicken stock to a boil. Lower a bring to a simmer.
- Meanwhile, in a large bowl, combine the lamb, half of the parsley, the breadcrumbs, feta, egg, garlic and oregano. Season with salt and pepper. Mix well and form into 1 inch balls. Add to the chicken stock along with the orzo and cook gently for 8 minutes.
- Stir in the lemon zest, lemon juice, remaining parsley and mint.
Nutrition Facts : Calories 643.2, Fat 33.8, SaturatedFat 14.4, Cholesterol 144, Sodium 1791.6, Carbohydrate 42.9, Fiber 2.7, Sugar 3.5, Protein 38.7
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