Tzafrir's Israeli Wedding Soup (Gyro Soup) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I love Gyro's, so why not make it into a soup? I want to thank 'Parsley' for the posting of the lamb meatball recipe (Lamb Meatballs) that is what made my soup possible! When I received the revelation to make this recipe and it actually tasted good, I decided to call it Israeli wedding soup, simply because of the lamb meatballs! Ingredients:
2 lbs ground lamb |
2 eggs, beaten |
1 onion, chopped |
3 -4 garlic cloves, minced |
3/4 cup breadcrumbs |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon lemon zest |
2 tablespoons parsley |
1/3 cup plain low-fat yogurt |
4 (10 ounce) cans condensed cream of celery soup |
4 (10 ounce) cans milk (soup cans) |
1 (1 1/2 ounce) packet knorr vegetable soup mix |
1 medium onion, chopped |
4 large cucumbers |
1/4 cup sugar |
Directions:
1. SOUP.
2. Whisk condensed soup with milk over med high heat.
3. Add package of Knorr vegetable recipe mix, sugar and chopped onions.
4. Turn down heat to simmer, chop cucumbers into nickel or quarter size pieces and set aside. Then begin to prepare your lamb meatballs.
5. MEATBALLS.
6. Preheat oven to 350 degrees.
7. Combine all meatball ingredients and mix very well.
8. Form into desired size meatballs.
9. Place in baking pan so balls do not touch one another.
10. Bake 350 for 30-40 minutes.
11. COMBINE cut cucumbers and meatballs with it's juices into the soup, turn heat up to med - med high and let cook together for full flavor for about 30 minutes. Enjoy!
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