Authentic Greek Wedding Soup: A Recipe Guide

Greek Wedding Soup is a delicious and hearty meal that can be made in just 30 minutes! The soup is a twist on the classic Italian wedding soup and Greek avgolemono soup, with a refreshing hint of mint and a generous helping of feta cheese. The recipe is simple and perfect for a cold winter's day or a special occasion. The ingredients are easily accessible, and the soup is best served with a side of bread to dip into the tangy broth.

Meatball ingredients and preparation

Greek Wedding Soup is a delicious and hearty meal that can be made in under 30 minutes. The star of the show is, of course, the meatballs. Here is a detailed guide on the ingredients you will need and how to prepare your meatballs to perfection.

Ingredients:

For the meatballs, you will require the following:

• Ground beef or lamb (or a combination of both)
• Breadcrumbs (preferably panko)
• Feta cheese
• Eggs
• Garlic
• Fresh oregano
• Parsley
• Mint
• Lemon zest
• Salt and pepper
• Milk (optional)

Preparation:

• In a large mixing bowl, combine your chosen meat with the rest of the ingredients. Use your hands to gently mix everything until well combined. Take your time with this step to ensure all the ingredients are evenly distributed throughout the meat mixture.
• Preheat your oven to 450 degrees Fahrenheit.
• Shape the mixture into meatballs. Use a spoon to portion out the mixture, and then gently roll between your palms to form balls. Aim for a size of around 1 to 1 1/4 inches in diameter.
• Place the meatballs on a parchment-lined sheet pan or one sprayed with non-stick spray. This will prevent them from sticking.
• Bake the meatballs in the oven for approximately 15 minutes, or until they are lightly browned. Set them aside once they are done.

Your meatballs are now ready to be added to your Greek Wedding Soup! Follow the rest of your chosen recipe to bring all the flavours together and enjoy a taste of Greece.

Broth preparation

To make the broth for Greek Wedding Soup, you'll need chicken broth or stock, or you can use water. You will need two 32-ounce containers (or 8 cups) of liquid in total.

Pour the broth into a large soup pot or Dutch oven and place it on the stove. Turn the heat to high and bring the broth to a boil. Once it is boiling, reduce the heat to medium or medium-low to bring the broth to a simmer.

While the broth is heating up, you can prepare the meatballs. In a large bowl, combine ground beef or lamb, breadcrumbs, feta cheese, egg, garlic, oregano, parsley, mint, lemon zest, and salt and pepper. Mix the ingredients well, then use your hands to form the mixture into small meatballs, about 1 inch in diameter.

Once the broth is simmering, carefully add the meatballs. You may need to use a spoon to gently push the meatballs aside to make room. Adjust the heat to maintain a gentle simmer and cook the meatballs until they are cooked through, which should take about 8-10 minutes.

Cooking the meatballs

To make the meatballs for Greek wedding soup, you'll need to combine a variety of ingredients, shape them into balls, and then cook them.

First, gather your ingredients. You will need beef, lamb, or a combination of the two, as well as feta cheese, breadcrumbs, an egg, garlic, oregano, parsley, mint, lemon zest, salt, and pepper. You may also want to add a splash of milk to the mixture.

Next, in a large bowl, combine the meat with half of the parsley, the breadcrumbs, feta, egg, garlic, oregano, lemon zest, and a splash of milk if using. Season the mixture with salt and pepper, and mix well.

Now it's time to shape the meatballs. Using your palms, roll the mixture into small balls, approximately 1 inch in diameter. They should be slightly smaller than a golf ball.

Once all the meatballs are formed, it's time to cook them. You can either bake or fry them. If baking, place the meatballs on a parchment-lined sheet pan and bake at 450 degrees for 15 minutes, or until lightly browned. If frying, heat a small amount of oil in a pan over medium heat and cook the meatballs in batches, turning them occasionally, until they are browned on all sides.

Your meatballs are now ready to be added to your Greek wedding soup! Simply add them to the simmering broth, along with the orzo pasta, and cook for about 8 minutes.

Making the avgolemono

Separate the Eggs

Start by separating the eggs. Place the whites in a medium-sized bowl and the yolks in a small bowl. You will need to whisk the whites until they are thick and fluffy, but be careful not to overdo it and make them stiff.

Add Lemon Juice

Juice two lemons into the bowl with the egg whites. The lemon adds a great tanginess to the soup and enhances its vibrant taste.

Whisk in the Yolks

Add the yolks to the bowl and whisk vigorously until the mixture is fully incorporated. It will be thick and yellow, so make sure to whisk until it is fully combined.

Temper the Eggs

Take two ladles of broth from the pot of cooked meatballs and slowly drizzle the hot broth into the egg-lemon mixture while continuously whisking. This process is called tempering, and it is important to do it slowly to avoid curdling the eggs.

Combine with the Soup

Once the eggs and lemon are tempered, pour the mixture into the soup pot while stirring. The soup should now be foamy, still watery, and light yellow in colour. Turn off the burner, cover the pot, and let the soup sit for about 10 minutes to thicken.

Serve

Finally, it's time to serve your Greek Wedding Soup! Ladle the soup into bowls and finish with freshly cracked black pepper. You can also serve it with lemon wedges and bread on the side, if desired. Enjoy!

Serving the soup

Once you've prepared all the ingredients, it's time to serve your Greek wedding soup. This soup is a delicious and hearty dish, perfect for a cold winter day or a celebration like a wedding. Here is a step-by-step guide to serving it:

First, make sure you have all the components of the soup ready. This includes the meatballs, broth, orzo pasta (if using), and any additional ingredients like spinach, lemon juice, or fresh herbs.

For the meatballs, combine ground lamb or beef with breadcrumbs, feta cheese, garlic, herbs (such as parsley and mint), and seasoning. Form this mixture into small, bite-sized meatballs, about 1 inch in diameter. These should be cooked through before adding to the soup.

Prepare the broth by bringing chicken or beef broth to a boil and then reducing it to a simmer. You can also use water as a base if preferred. Add in any vegetables like carrots or onions at this stage to infuse the broth with extra flavour.

If using orzo pasta, add it to the simmering broth. Cook the pasta according to the package instructions or until it is al dente. You can also substitute the orzo for another small pasta shape if desired.

Once the pasta is cooked, it's time to assemble the soup. In each bowl, add a handful of baby spinach, which will wilt slightly from the heat of the broth. Ladle the hot broth into each bowl, being careful not to fill them too full.

Next, add the cooked meatballs to each bowl. You can add as many meatballs as you like, but typically, 3-5 meatballs per bowl is a good serving size.

Finally, finish the soup with fresh herbs like dill, parsley, or additional mint. A squeeze of lemon juice can also be added to brighten the flavours. You can also add some shredded Mizithra cheese as a garnish if desired.

Serve the soup immediately while it's hot. This soup is best enjoyed fresh, as reheating it may affect the texture of the meatballs and broth.

Greek wedding soup is a delicious and comforting dish, perfect for a cozy night in or a special occasion. Enjoy the flavours of Greece with each spoonful!

Frequently asked questions