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Greek Wedding Soup

(2 reviews)
Greek Wedding Soup
  • Prep Time 50 min
  • Total Time 50 min
  • Servings 4
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Think of this soup as a cross between creamy, lemony Greek avgolemono soup and Italian wedding. A little mint in the meatballs gives it a fresh flavor and added Greek touch.

Ingredients

1/2
lb ground beef
1/4
cup crumbled feta cheese
2
tablespoons Progresso™ plain panko crispy bread crumbs
3
eggs
2
cloves garlic, finely chopped
2
tablespoons finely chopped fresh mint leaves
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1
carton (32 oz) Progresso™ chicken broth
2
medium carrots, peeled and thinly sliced
1/3
cup uncooked orzo or rosamarina pasta
3
cups baby spinach, coarsely chopped
1
tablespoon lemon juice
Shredded Mizithra cheese, if desired

Directions

  • 1 In large bowl, mix beef, feta cheese, bread crumbs, 1 of the eggs, the garlic, mint, salt and pepper; mix well. Shape mixture into 1-inch meatballs (about 36).
  • 2 In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in meatballs, carrots and orzo; simmer 10 to 12 minutes, stirring occasionally, until meatballs are cooked through and orzo is tender. Stir in spinach; return to simmering.
  • 3 In bowl, beat remaining 2 eggs and lemon juice with whisk until frothy; slowly add 1 cup of the simmering stock, and beat to combine. Transfer back to saucepan. Cook and stir about 2 minutes or until thickened. Garnish with cheese.
  • 4 To freeze: In large bowl, mix beef, feta cheese, bread crumbs, 1 of the eggs, the garlic, mint, salt and pepper; mix well. Shape mixture into 1-inch meatballs (about 36). Place on parchment-lined cookie sheet in single layer, and freeze 30 to 45 minutes or until firm. Transfer frozen meatballs along with carrots and orzo to 1-quart resealable freezer plastic bag. Add spinach to another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in frozen meatball mixture. Simmer 10 to 12 minutes, stirring occasionally, until meatballs are cooked through and orzo is tender. Stir in frozen spinach; return to simmering. In bowl, beat remaining 2 eggs and lemon juice with whisk until frothy; slowly add 1 cup of the simmering stock, and beat combine. Transfer back to saucepan. Cook and stir about 2 minutes or until thickened. Garnish with cheese.
Tips  

Ground lamb in place of the beef would give this soup even more of a Greek flair.

Make sure to temper your eggs, by slowly whisking in some of the hot broth before adding them to the soup, to ensure they don’t scramble.

Nutrition Information 
No nutrition information available for this recipe
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