Tzafrir's Israeli Wedding Soup (Gyro Soup)
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 (recipe # 185382) 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!
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutritionmeatball
- 2lbs ground lamb
- 2
- 1
- 3 -4
- 3⁄4cup breadcrumbs
- 1⁄4teaspoon salt
- 1⁄4teaspoon pepper
- 1teaspoon lemon zest
- 2tablespoons parsley
- 1⁄3
soup
- 4(10 ounce) cans condensed cream of celery soup
- 4
- 1(1 1/2 ounce) packet Knorr vegetable soup mix
- 1
- 4large cucumbers
- 1⁄4cup sugar
Advertisement
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!
Advertisement