Greek meatball and zucchini soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Olive oil or vegetable oil |
| 1 | large | Onion -- finely chopped |
| ½ | teaspoon | Dried oregano |
| 27½ | ounce | Chicken stock (2 cans) |
| 2 | tablespoons | Long-grain rice |
| ¾ | pounds | Zucchini -- thinly sliced |
| Salt -- to taste | ||
| Lemon wedges -- for | ||
| Accompaniment | ||
| Lamb Meatballs----- | ||
| 1 | Egg | |
| 1 | teaspoon | Salt |
| 1 | Clove garlic -- minced | |
| 1 | Dsah | |
| ¼ | cup | Soft bread crumbs |
| 1 | pounds | Ground lamb |
| Fresh ground pepper | ||
Directions
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 ¾-inch meatballs.
Recipe By : The California Culinary Academy From: Date: File