Little meatballs, big flavor—this Greek-inspired soup simmers to cozy perfection in less than 45 minutes. Ladle it up with cracker bread or breadsticks and call it a night well fed.
Greek Meatball Soup
Meatballs in a creamy broth serves great with breadsticks
Ingredients
- ½ tbsp butter
- ½ onion fine dice
- 1 can beef broth
- ¼ lb ground beef
- ½ tbsp rice
- 1 clove garlic pressed
- ⅛ tsp salt
- ⅛ tsp oregano
- ¼ cup parsley
- ⅓ cup whipping cream
- ⅓ cup shredded parmesan cheese
- green onion chopped
- shredded parmesan cheese
Cornstarch Slurry
- ½ tbsp cornstarch
- 1 tbsp water
Instructions
- Melt butter over medium heat, add onion and cook till limp
- Remove 1/3 of onion and add it to ground beef
- Add broth to pan and simmer it while forming meatballs
- Add rice, garlic, salt, and oregano to ground beef
- Shape into marble size meatballs, roll in parsley and add to broth
- Cover and simmer for 25 minutes
- Add slurry to pot
- Mix together 1/3 cup cream and 1/3 cup parmesan cheese
- Add 1/4 cup of broth to cream mixture, stir well to temper then add back to pot
- Cook and stir till slightly boiling and thickened
- Top with green onions and parmesan cheese
Video
Nutrition
Calories: 829kcalCarbohydrates: 16gProtein: 40gFat: 66gSaturated Fat: 36gCholesterol: 208mgSodium: 2597mgSugar: 5gCalcium: 539mgIron: 4mg
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