My Big Scrumptious Greek Wedding Soup Food
GREEK WEDDING SOUP
This Rachael Ray recipe is a take on the classic Italian version. I am listing this recipe as printed, however I made a few changes that we really enjoyed. First, I did half beef and half lamb in the meatballs. I had kale in the garden so that went in as well as a splash of half n half. Additional stock maybe necessary if you like a brothy soup or you can cut down on the amount of orzo as it absorbs quit a bit of broth as it sits. I finished the soup with homemade croutons. This was a real winner.
Provided by MacChef
Categories Greek
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a deep skillet or dutch oven, bring the chicken stock to a boil. Lower a bring to a simmer.
- Meanwhile, in a large bowl, combine the lamb, half of the parsley, the breadcrumbs, feta, egg, garlic and oregano. Season with salt and pepper. Mix well and form into 1 inch balls. Add to the chicken stock along with the orzo and cook gently for 8 minutes.
- Stir in the lemon zest, lemon juice, remaining parsley and mint.
Nutrition Facts : Calories 643.2, Fat 33.8, SaturatedFat 14.4, Cholesterol 144, Sodium 1791.6, Carbohydrate 42.9, Fiber 2.7, Sugar 3.5, Protein 38.7
MY BIG SCRUMPTIOUS GREEK WEDDING SOUP
This recipe is a knock-off of the traditional Italian wedding soup. Interestingly enough, the original dish of fame is not served at weddings at all; the name refers to the "marriage" of greens and meat in a clear broth. Here, substituting shrimp balls for the traditional ground beef meatballs makes it a healthy alternative. Using canned broth makes this a very quick and filling dinner entree -- even speedier if the shrimp balls are prepared in advance. The leftovers are delicious!
Provided by FLKeysJen
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Shell and devein the shrimp. With a towel, pat thoroughly dry. Chop in a food processor or blender. Blend in the egg whites, cheeses, garlic and cornstarch until it becomes a paste-like consistency. Roll into 1-inch balls. (Step #1 can be done in advance of meal time.).
- In a large saucepan, heat chicken broth on high. As soon as it starts boiling, carefully drop in shrimp balls one by one. Stir in orzo, lemon juice and chick peas. The liquid will stop boiling but as soon as it starts again, reduce heat to medium. Add basil. Cook for 10 minutes or until orzo is tender.
- Ladle soup into individual bowls and grate fresh parmesan cheese on top. Serve with warm pita bread cut in triangles.
Nutrition Facts : Calories 598.9, Fat 20.2, SaturatedFat 11.2, Cholesterol 231.8, Sodium 2426.8, Carbohydrate 50.3, Fiber 5.7, Sugar 4.3, Protein 51.5
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- First and foremost: Go all out with the Greek food. “From the preparation to gathering around the table to eat, food is a huge part of the Greek culture.
- Crank some traditional music. “Walk down the aisle or let guests mingle at cocktail hour to the beautiful melodies of the Greek bouzouki. Later in the night, turn up the volume and get the dancing started with some classic Greek tunes, including the infamous Kalamatianos or ‘Zorbas dance.’
- Incorporate classic Greek symbols in your design. “Olive branches, wild flowers and herbs are simple and beautiful ways to add fresh and natural decorative elements.
- Offer Greek wines and liquors to add oomph to the festivities. “I love the wines from Santorini. Ouzo is another aperitif. There’s also this amazing liquor called mastiha from a tree root, which is super yummy and fragrant.”
- Remember: It’s okay to be showy — and have fun with the prep. “We’re very showy. We like to feel like this is going to be something that the cousins of the cousins and the grandmothers are going to be talking about it.
GREEK WEDDING SOUP RECIPE - TABLESPOON.COM
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Cuisine GreekCategory EntreeServings 4Total Time 50 mins
- 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).
- 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.
- 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.
- 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. Transfer back to saucepan. Cook and stir about 2 minutes or until thickened. Garnish with cheese.
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