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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A greek twist on a classic soup. Ingredients:
two (32oz) cans (8 cups) chicken broth |
3/4lb. ground lamb or beef |
2/3c finely chopped flat-leaf parsley |
1/3c breadcrumbs |
1/4c feta cheese,chopped or crumbled |
1 large egg |
2 cloves garlic,grated or finely chopped |
2 sprigs oregano,finely chopped |
salt and pepper |
grated peel and juice of 1 lemon |
1/3c chopped mint leaves |
Directions:
1. In a deep skillet or dutch oven,bring chicken broth to a boil. Lower heat and bring to simmer.
2. Meanwhile,in a large bowl,combine lamb,half the parsley,breadcrumbs,feta,egg,garlic and oregano;season with salt and pepper. Form into 1 balls. Add to the broth along with orzo and cook 8 mins. Stir in rremaining lemon peel,remaining parsley and the mint.
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