Recipe - Greek Meatball And Zucchini Soup

1 One half tablespoon Olive oil or vegetable oil
1 lg Onion finely chopped
One half teaspoon Dried oregano
27 One half ounce Chicken stock (2 cans)
2 tablespoon Longgrain rice
Three fourths pound Zucchini thinly cut or sliced up
Salt to taste
Lemon wedges for
Accompaniment
Lamb Meatballs
1 Egg
1 teaspoon Salt
1 Clove garlic minced
1 Dsah
One fourth cup Soft bread crumbs
1 pound 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 mediumhigh 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 3/4inch meatballs.

Recipe By : The California Culinary Academy

From: Date:

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