Greek Wedding Soup

1 review, 3 star(s). 100% would make again

Ready in 1 hour

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2 32-oz containers Chicken Broth
3/4 Pound Ground Lamb; or Beef
2/3 Cup Flat-leaf Parsley; Finely Chopped
1/3 Cup Breadcrumbs
1/4 Cup 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
Grated Peel and Juice of 1 Lemon
1/3 Cup Mint Leaf; chopped
Chick Peas

Original recipe makes 4



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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[I posted this recipe.]
carolekv 7y ago

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