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Greek Wedding Soup

Greek Wedding Soup
  • Prep 50 min
  • Total 50 min
  • Servings 4
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.
Updated July 24, 2016

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
185mg
61%
Sodium
1320mg
55%
Potassium
410mg
12%
Total Carbohydrate
18g
6%
Dietary Fiber
2g
8%
Sugars
4g
Protein
20g
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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