Greek Wedding Soup
|2 32-oz containersChicken Broth|
|3/4 PoundGround Lamb; or Beef|
|2/3 CupFlat-leaf Parsley; Finely Chopped|
|1/4 CupFeta Cheese; chopped or crumbled|
|2 ClovesGarlic; grated or finely chopped|
|2 SprigsOregano; finely chopped|
|Salt and Pepper|
|Grated Peel and Juice of 1 Lemon|
|1/3 CupMint Leaf; chopped|
Greek Wedding Soup Preparation
1. In a deep skillet or Dutch oven, bring the chicken broth to a boil. Lower the heat and bring to a simmer.
2. Meanwhile, in a large bowl, combine the lamb/beef, 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.
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