Greek Meatball and Zucchini Soup Recipe

Free Recipe Greek Meatball and Zucchini Soup

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Greek Meatball and Zucchini Soup Recipe

1-1/2 tb Olive oil or vegetable oil
1 lg Onion – finely chopped
1/2 ts Dried oregano
27-1/2 oz Chicken stock (2 cans)
2 tb Long-grain rice
3/4 lb Zucchini – thinly sliced
Salt – to taste
Lemon wedges – for
Accompaniment
Lamb Meatballs–
1 Egg
1 ts Salt
1 Clove garlic – minced
1 Dsah
1/4 c Soft bread crumbs
1 lb Ground lamb
Fresh ground pepper

Greek Meatball and Zucchini Soup Preparation

1. In a large pot or Dutch oven over medium heat, heat oil and brown meatballs on all sides. Add onion, oregano, stock, and rice. Bring to a boil over medium-high heat, cover, reduce heat, and simmer until rice is tender (about 25 minutes). 2. Add zucchini and cook, uncovered, until just tender (4 to 6 minutes). Season with salt 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. Recipe By : The California Culinary Academy From: Date:

Cooking Temperature:

Recipe Serves: 4

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