s GREEK WEDDING SOUP ****
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s GREEK WEDDING SOUP ****
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Ingredients
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Instructions Instructions: *** 12-9-2009 very good, joellyn made this for our snowy day, maybe a little less lemon *** Tina Rupp By: Rachael Ray From: 30-Minute Meals "Here's a Greek twist on an old favorite: a hearty Italian mini-meatball-and-pasta soup."-Rach Ingredients: * Two 32-ounce containers (8 cups) chicken broth * 3/4 pound ground lamb or beef * 2/3 cup finely chopped flat-leaf parsley (a couple of generous handfuls) * 1/3 cup breadcrumbs (a generous handful) * 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 pasta * Grated peel and juice of 1 lemon * 1/3 cup chopped mint leaves (a generous handful) Directions: 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, 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. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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