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Greek Meatball Soup
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Greek Meatball Soup

Ingredients

The Meatballs

  • 1 1/2 lbs ground beef
  • 1 1/2 small heads of roasted garlic
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 1 tablespoon grainy Dijon mustard
  • 1 small onion grated and then juices squeezed out
  • 1 1/2 tablespoons minced garlic
  • 1 egg

Other

  • 4 cups broth
  • 4 cloves of roasted garlic mashed (1/2 of a small head)
  • Salt and pepper
  • 2 eggs
  • 4 tablespoons lemon juice

Instructions

  • Mix all the meatball ingredients, then using a teaspoon as a scoop, form tiny meatballs. Place on a plate and then put in the fridge while you prepare the rest of the soup.
  • In a large soup pot, place the broth, roasted garlic, and salt and pepper to taste. Bring to a roiling boil.
  • Turn heat down to medium heat and gently place 12 - 14 meatballs in at a time, making is sure its still boiling before placing the next batch in.
  • When all the meatballs are in, let simmer untouched for about 5 minutes before gently stirring.
  • Let simmer for about 30 minutes.
  • Whisk the eggs and lemon juice together in a bowl. Slowly add 1/4 cup of the liquid from the pot, whisking to mix.
  • Slowly add in another 1/4 cup of broth, whisking while adding it.
  • Gradually stir in the egg and lemon mixture back into the soup pot.
  • Gently stir to mix then serve.

Notes

Adapted from Vefa's Kitchen Cookbook