Greek Wedding Soup

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Think of this soup as a cross between creamy, lemony Greek avgolemono soup and Italian wedding. A little mint in the meatballs gives it a fresh flavor and added Greek touch.MORE+LESS-

Make with

Progresso Breadcrumbs

1/4

cup crumbled feta cheese

tablespoons Progresso™ plain panko crispy bread crumbs

cloves garlic, finely chopped

tablespoons finely chopped fresh mint leaves

1/4

teaspoon ground black pepper

carton (32 oz) Progresso™ chicken broth

medium carrots, peeled and thinly sliced

1/3

cup uncooked orzo or rosamarina pasta

cups baby spinach, coarsely chopped

Shredded Mizithra cheese, if desired

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1
In large bowl, mix beef, feta cheese, bread crumbs, 1 of the eggs, the garlic, mint, salt and pepper; mix well. Shape mixture into 1-inch meatballs (about 36).
2
In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in meatballs, carrots and orzo; simmer 10 to 12 minutes, stirring occasionally, until meatballs are cooked through and orzo is tender. Stir in spinach; return to simmering.
3
In bowl, beat remaining 2 eggs and lemon juice with whisk until frothy; slowly add 1 cup of the simmering stock, and beat to combine. Transfer back to saucepan. Cook and stir about 2 minutes or until thickened. Garnish with cheese.
4
To freeze: In large bowl, mix beef, feta cheese, bread crumbs, 1 of the eggs, the garlic, mint, salt and pepper; mix well. Shape mixture into 1-inch meatballs (about 36). Place on parchment-lined cookie sheet in single layer, and freeze 30 to 45 minutes or until firm. Transfer frozen meatballs along with carrots and orzo to 1-quart resealable freezer plastic bag. Add spinach to another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in frozen meatball mixture. Simmer 10 to 12 minutes, stirring occasionally, until meatballs are cooked through and orzo is tender. Stir in frozen spinach; return to simmering. In bowl, beat remaining 2 eggs and lemon juice with whisk until frothy; slowly add 1 cup of the simmering stock, and beat combine. Garnish with cheese.

Expert Tips

Ground lamb in place of the beef would give this soup even more of a Greek flair.
Make sure to temper your eggs, by slowly whisking in some of the hot broth before adding them to the soup, to ensure they don’t scramble.