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Mediterranean Wedding Soup
Ingredients & Equipment
Ingredients
1 large egg
0.25 pound ground beef
0.25 pound ground lamb
0.5 cup breadcrumbs
0.333 cup feta
2 tablespoons fresh mint
1 tablespoon garlic
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon kosher salt
0.5 teaspoon black pepper
3 tablespoons olive oil
2 cups yellow onion
2 cups carrot
1.5 cups celery
2 quarts chicken broth
0.5 cup orzo
3 cups baby spinach
1 serving feta
0.25 pound ground beef
0.25 pound ground lamb
0.5 cup breadcrumbs
0.333 cup feta
2 tablespoons fresh mint
1 tablespoon garlic
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon kosher salt
0.5 teaspoon black pepper
3 tablespoons olive oil
2 cups yellow onion
2 cups carrot
1.5 cups celery
2 quarts chicken broth
0.5 cup orzo
3 cups baby spinach
1 serving feta
Equipment
Bowl
Dutch Oven
Sheet Pan
Plate
Paper Towels
Pot
Instructions
- Make the meatballs: Crack the egg into a large bowl and beat it lightly with a fork.
- Egg - 1 large
- Add the ground beef, ground lamb, bread crumbs, feta, mint, garlic, cumin, coriander, salt, and pepper. Mix gently but thoroughly, until incorporated. Coat your hands with olive oil, then form small meatballs using 1 heaping teaspoon of the mixture per meatball; transfer to a plate or sheet pan. You should have about 80 (1-inch) meatballs.
- Ground Beef - ¼ pound
- Ground Lamb - 0.25 pound
- Breadcrumbs - 0.5 cup
- Feta - 0.333 cup
- Fresh Mint - 2 tablespoons
- Garlic - 1 tablespoon
- Cumin - 1 teaspoon
- Coriander - 1 teaspoon
- Kosher Salt - 1 teaspoon
- Black Pepper - 0.5 teaspoon
- Olive Oil - 3 tablespoons
- Make the soup: In a large pot or Dutch oven, heat the olive oil over medium heat. When the oil is hot, fry the meatballs in 2 batches, turning occasionally, until mostly browned all over, 3 to 4 minutes. Transfer to a paper towel-lined plate.
- Olive Oil - 3 tablespoons
- Meatballs - 80 pieces
- Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the vegetables are crisp-tender, about 10 minutes. Add the garlic, 1 teaspoon of salt, and ½ teaspoon black pepper. Cook until the garlic is fragrant, about 1 minute.
- Yellow Onion - 2 cups
- Carrot - 2 cups
- Celery - 1.5 cups
- Garlic - 1 tablespoon
- Kosher Salt - 1 teaspoon
- Black Pepper - 0.5 teaspoon
- Return the meatballs to the pot, add the broth, and bring to a simmer over medium-high heat. Stir in the orzo, lower the heat, and simmer, stirring occasionally, until the orzo is tender, about 10 minutes.
- Meatballs - 80 pieces
- Chicken Broth - 2 quarts
- Orzo - 0.5 cup
- Turn off the heat and stir in the spinach until wilted. Taste and season with salt and pepper, if needed. Serve hot, topped with crumbled feta. The orzo will continue to absorb liquid as the soup sits; you may need to add broth when reheating. Soup will keep for up to 5 days in the refrigerator or 3 months in the freezer.
- Baby Spinach - 3 cups
- Kosher Salt - 1 teaspoon
- Black Pepper - 0.5 teaspoon
- Feta - 1 serving
Notes
The new recipe uses ground lamb in addition to beef for the meatballs, incorporates feta cheese, and adds fresh mint for a Mediterranean twist. The broth is also enhanced with Mediterranean spices like cumin and coriander.
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