Greek Meatball And Zucchini Soup Recipe
Servings: 4
Ingredients
- 1 1/2 Tbsp. Extra virgin olive oil or possibly vegetable oil
- 1 lrg Onion -- finely minced
- 1/2 tsp Dry oregano
- 27 1/2 ounce Chicken stock (2 cans)
- 2 Tbsp. Long-grain rice
- 3/4 lb Zucchini -- thinly sliced Salt -- to taste Lemon wedges -- for Accompaniment Lamb Meatballs-----
- 1 x Egg
- 1 tsp Salt
- 1 x Clove garlic -- chopped
- 1 x Dsah
- 1/4 c. Soft bread crumbs
- 1 lb Grnd lamb Fresh grnd pepper
Directions
- 1. In a large pot or possibly Dutch oven over medium heat, heat oil and brown meatballs on all sides. Add in onion, oregano, stock, and rice. Bring to a boil over medium-high heat, cover, reduce heat, and simmer till rice is tender (about 25 min).
- 2. Add in zucchini and cook, uncovered, till just tender (4 to 6 min).
- Season with salt and serve with lemon wedges.
- Lamb Meatballs: In a medium bowl, beat egg. Fold in salt, garlic, pepper, and bread crumbs. Lightly fold in lamb. Shape into 3/4-inch meatballs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 453g | |
| Recipe makes 4 servings | |
| Calories 469 | |
| Calories from Fat 301 | 64% |
| Total Fat 33.49g | 42% |
| Saturated Fat 12.8g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 1031mg | 43% |
| Potassium 708mg | 20% |
| Total Carbs 16.5g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.35g | 2% |
| Protein 24.83g | 40% |
