Shelly's Recipe

GREEK WEDDING SOUP

Category: Soups

Two 32 ounce containers ( 8 cups) Chicken broth
3/4 pound ground lamb or beef
2/3 cup finely chopped flat- leaf parsley
1/3 cup bread crumbs
1/4 cup feta cheese
1 large egg
2 cloves garlic, grated or finely chopped
Salt and pepper
1 cup Orzo Pasta
Grated peel and juice of 1 Lemon
1/3 cup chopped mint leaves

In a deep skillet or Dutch oven, bring chicken broth to a boil and then lower heat and bring to a simmer

Meanwhile, in a large bowl, combine meat, half of the parsley, breadcrumbs, feta, egg, garlic and oregano, season with salt and pepper. Form into 1 inch balls. Add to simmering chicken broth along with the Orzo and cook for 8 minutes. Stir in Lemon Peel, lemon juice, remaining parley and mint. Makes 6 servings