Greek Meatball Soup

By draingal

Ingredients

• 4 tbsp. unsalted butter or olive oil
• 3/4 cup finely chopped white onion
• 6 cups beef stock
• 1 lb. ground beef, lamb or a combination of both
• 1 egg
• 2 cloves garlic, minced
• 1/2 tsp. salt
• 1/2 tsp. dried oregano
• 1/2 cup finely chopped parsley
• 1 cup Greek yogurt
• 1/2 cup shredded Parmesan cheese, plus more for garnish
• salt and pepper
• 1/2 bunch green onions, finely chopped
• splash of lemon juice

Details

Servings 4

Preparation

Step 1

In a saucepan over medium heat, melt the butter or heat olive oil and sauté the onion. Stir until the onions are translucent and are just starting to brown, about 7 minutes.
Set aside about one-third of the cooked onions.
Add the beef stock to the remaining onions and bring to a simmer.
Meanwhile, combine the ground beef, reserved onions, egg, garlic, salt, oregano and parsley in a medium bowl. Shape into walnut sized meatballs.
Add meatballs to soup and cover and simmer for about 25 minutes.
In a medium bowl mix the Greek yogurt with the shredded Parmesan cheese. Ladle about 2 cups of the soup into the cheese mixture and whisk to combine.
Add the cheese and yogurt mixture to the rest of the soup and stir. If you are looking to have a smooth consistency in the broth, you may, at this point want to strain out the meatballs and set aside. With immersion blender, blend the soup until smooth.
Add salt and pepper to taste and cook for several more minutes, until hot.
Stir in splash of lemon juice, if desired.
Serve hot and garnish with green onions and shredded Parmesan cheese.