Tzafrir's Israeli Wedding Soup (Gyro Soup)
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
10-12
ingredients
-
meatball
- 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
-
soup
- 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
- SOUP.
- Whisk condensed soup with milk over med high heat.
- Add package of Knorr vegetable recipe mix, sugar and chopped onions.
- Turn down heat to simmer, chop cucumbers into nickel or quarter size pieces and set aside. Then begin to prepare your lamb meatballs.
- MEATBALLS.
- Preheat oven to 350 degrees.
- Combine all meatball ingredients and mix very well.
- Form into desired size meatballs.
- Place in baking pan so balls do not touch one another.
- Bake @ 350 for 30-40 minutes.
- 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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