This recipe is the Greek version, or rather, the knock-off version of the traditional Italian Wedding Soup. Interestingly enough, the original dish of fame is not served at weddings at all; the term “wedding soup” is a mistranslation of the Italian language, minestra maritata (“married soup”), which is a soup made with greens and meat, hence the “marriage” of those two ingredients.
Anyway, moving on. Today, we got snowed in and all that, so I decided to make this soup. It was just simply scrumptious.
- 2 32-oz containers chicken broth (8 cups)
- 3/4 lb ground lamb
- 2/3 cup chopped parsley (a couple of generous handfuls)
- 1/3 cup breadcrumbs
- 1/4 cup feta cheese, crumbled
- 1 large egg
- 2 gloves garlic, minced
- 2 springs fresh oregano, finely chopped
- salt and pepper
- 1 cup orzo pasta
- juice of 1 lemon
- 1/3 cup chopped mint leaves (a generous handful)
- In a pot, bring the chicken broth to a boil. Lower the heat and bring to a simmer.
- Meanwhile, in a large bowl, combine the lamb, half of the parsley, the breadcrumbs, feta, egg, garlic and oregano; season with salt and pepper.
- Form into 1 inch-balls. Add to the simmering broth along with the orzo and cook for 8 to 10 minutes. Stir in the lemon juice, remaining parsley and the mint.