Greek Wedding Soup
December 2008
"Here's a Greek twist on an old favorite: a hearty Italian mini-meatball-and-pasta soup."-Rach
Makes: 4 servings
Prep: 15 mins
- 2 32 ouncecontainers (8 cups) chicken broth
- 3/4pound ground lamb or beef
- 2/3cup finely chopped flat-leaf parsley (a couple of generous handfuls)
- 1/3cup breadcrumbs (a generous handful)
- 1/4cup feta cheese, chopped or crumbled
- 1 large egg
- 2 cloves garlic, grated or finely chopped
- 2 sprigs oregano, finely chopped
- Salt and pepper
- 1 cup orzo pasta
- Grated peel and juice of 1 lemon
- 1/3cup chopped mint leaves (a generous handful)
- In a deep skillet or Dutch oven, bring the chicken broth to a boil. Lower the heat and 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. Form into 1-inch balls. Add to the simmering broth along with the orzo and cook for 8 minutes. Stir in the lemon peel, lemon juice, remaining parsley and the mint.
Tip
Pair with:
- Chateau Lagarosse 2005 (France), Tcherga Cabernet Sauvignon and Mavrud 2006 (Bulgaria)