Greek Meatball Soup
A warm and hearty Greek Meatball Soup filled with flavorful meatballs, fresh vegetables, and comforting broth.
Ingredients
For the meatballs
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 piece egg
- 2 cloves garlic, minced
- Salt and pepper to taste
For the soup
- 6 cups beef broth Use homemade or low-sodium broth for better taste.
- 1 cup cooked rice
- 1/2 onion chopped
- 2 pieces carrots, sliced
- 1 stalk celery, chopped
- 1 piece lemon, juice
- to taste Fresh parsley for garnish
- Salt and pepper to taste
Instructions
Preparation
- In a bowl, mix ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper. Form this mixture into small meatballs.
Cooking
- In a large pot, heat a little oil over medium heat. Add chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables are soft.
- Pour in the beef broth and bring it to a gentle simmer.
- Carefully add the meatballs to the simmering broth and cook for about 15-20 minutes, until the meatballs are fully cooked.
- Stir in the cooked rice and lemon juice. Taste and add salt and pepper as needed.
Serving
- Serve hot and sprinkle with fresh parsley on top.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the soup, but it’s best to do so without the rice. Thaw and reheat when you’re ready to enjoy it again. Make sure not to overcook the meatballs to keep them tender. Add more vegetables like spinach or zucchini for extra nutrition.