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Prep Time: 15 Minutes
Cook Time: 35 Minutes Ready In: 50 Minutes
Yields: 6 servings

"This soup is a variation of the wonderful Greek avgolemono soup. Using ready-made meatballs makes it a quick and easy supper dish, but it doesn't shortcut the hearty soup's delicious flavor."

INGREDIENTS:
4 (14 ounce) cans chicken
broth
2 (14 ounce) packages frozen
cooked meatballs, thawed
1 small zucchini, shredded
3/4 cup orzo pasta 1 teaspoon ground black
pepper
1 teaspoon dried parsley flakes
1/4 cup lemon juice
2 eggs

DIRECTIONS:
1. Pour chicken broth into a large pot and mix in meatballs, zucchini and orzo. Season with pepper and parsley. Bring to a boil, reduce heat to low and simmer uncovered 30 minutes.
2. In a bowl, beat together lemon juice and eggs. Mix 1/4 cup hot soup into bowl, then stir entire mixture into the pot. Serve soup hot.
 
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