Greek Wedding Soup

• 8 cups chicken broth
• 1 lb ground lamb or 1 lb ground beef
• 2/3 cup chopped flat leaf parsley
• 1/3 cup dried breadcrumbs
• 1/4 cup feta cheese
• 1 large egg
• 2 garlic cloves, finely chopped
• 2 sprigs fresh oregano, finely chopped
• 1 cup orzo pasta
• 1/3 cup of fresh mint, finely chopped
• 1 lemon, juice and zest of

1. In a deep skillet or dutch oven, bring the chicken stock to a boil. Lower a bring to a simmer.
2. 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.
3. Stir in the lemon zest, lemon juice, remaining parsley and mint.

chicken broth, ground lamb, flat leaf parsley, breadcrumbs, feta cheese, egg, garlic, oregano, orzo pasta, mint, lemon

Taken from www.food.com/recipe/greek-wedding-soup-341681 (may not work)