Greek Wedding Soup

Greek Wedding Soup Low Fat Recipe

Greek Wedding Soup
Serves 3-4
Can be doubled | Can be halved | Makes great leftovers | Freezes well

This recipe may look complicated at first glance but it’s really easy to put together, especially if you have a food processor. The only labor-intensive part is rolling all the meatballs, so while you’re at it, why not double the recipe and freeze half for a future meal? The orzo may expand a bit when frozen, but the defrosted soup is still delicious. This is a fun meal for when you’ve got kids at the dinner table – chicken soup with meatballs and pasta is an easy winner, and all that healthy spinach just gets gobbled up!  ~ Susan

Ingredients:

for the meatballs
1 lb ground turkey breast (or a combination of light & dark)
1/3 cup chopped fresh parsley
1/2 cup crumbled feta
1 egg
3/4 cup whole grain bread crumbs (we make ours from toasted bread)
3/4 cup chopped onion
3 large garlic cloves
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

for the soup
6 cups chicken broth (we use homemade, otherwise buy a simple organic broth)
1 cup orzo (use whole grain orzo if you can find it)
1/3 cup fresh lemon juice
1 teaspoon dried oregano
3/4 teaspoon dried thyme
3/4 teaspoon granulated garlic
8 cups packed baby spinach leaves
sea salt to taste

optional – yellow bell pepper slices & tomato slices for garnish

Make the meatballs:

Preheat oven to 350F. Put turkey and parsley into a mixing bowl.

Make bread crumbs by putting toasted crumbled bread in a food processor fitted with the double blade and pulsing until finely ground. Add onion & garlic cloves and pulse until everything is well combined. Add breadcrumb mixture to the mixing bowl.

Put egg and feta into the food processor and mix until feta is broken into very small bits and egg is well blended. Add egg mixture to mixing bowl. Add sea salt & black pepper. Use your hands to combine all ingredients. Lightly wet your hands to roll mixture into 1-inch meatballs and place them all on a baking sheet lined with parchment paper.

Bake meatballs for 15 minutes.

Meanwhile make the soup:

Heat chicken broth to boiling, add orzo, reduce heat to medium, and cook 7-8 minutes.

Add the baked meatballs, lemon juice, oregano, thyme, and granulated garlic.

Taste soup and adjust seasonings to your liking (you might like it more lemony, or a little more salty).

Roughly chop spinach leaves and add to the pot.

Let spinach cook in for one minute and serve immediately, garnished with tomato & pepper slices.

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