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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This soup is a variation of the wonderful Greek avgolemono soup. Using ready-made meatballs makes it a quick and easy supper dish, but it doesn't shortcut the hearty soup's delicious flavor. Ingredients:
4 (14 ounce) cans chicken broth |
2 (14 ounce) packages frozen cooked meatballs, thawed |
1 small zucchini, shredded |
3/4 cup orzo pasta |
1 teaspoon ground black pepper |
1 teaspoon dried parsley flakes |
1/4 cup lemon juice |
2 eggs |
Directions:
1. Pour chicken broth into a large pot and mix in meatballs, zucchini and orzo. Season with pepper and parsley. Bring to a boil, reduce heat to low and simmer uncovered 30 minutes.
2. In a bowl, beat together lemon juice and eggs. Mix 1/4 cup hot soup into bowl, then stir entire mixture into the pot. Serve soup hot.
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