Title: Greek Meatball and Zucchini Soup
Categories: None
Yield: 4 Servings

1 1/2 tb Olive oil or vegetable oil
1 lg Onion -- finely chopped
1/2 ts Dried oregano
27 1/2 oz Chicken stock (2 cans)
2 tb Long-grain rice
3/4 lb Zucchini -- thinly sliced
Salt -- to taste
Lemon wedges -- for
Accompaniment
Lamb Meatballs-----
1 Egg
1 ts Salt
1 Clove garlic -- minced
1 Dsah
1/4 c Soft bread crumbs
1 lb Ground lamb
Fresh ground pepper

1. In a large pot or Dutch oven over medium heat, heat oil and brown
meatballs on all sides. Add onion, oregano, stock, and rice. Bring to a
boil over medium-high heat, cover, reduce heat, and simmer until rice is
tender (about 25 minutes).

2. Add zucchini and cook, uncovered, until just tender (4 to 6 minutes).
Season with salt and serve with lemon wedges.

Lamb Meatballs: In a medium bowl, beat egg. Mix in salt, garlic, pepper,
and bread crumbs. Lightly mix in lamb. Shape into 3/4-inch meatballs.

Recipe By : The California Culinary Academy

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip