Greek Meatball Soup

Name: Greek Meatball Soup
Total time: 1 h 10 min
Ingredients: 200 g lean beef mince; 60 g breadcrumbs; 20 g finely chopped kalamata olives; 1 egg, beaten; 2 tsp dried oregano; ¼ tsp salt; 1 tbsp extra virgin olive oil; ½ onion, chopped; 1 stalk celery, chopped; 1 carrot, chopped; ¼ tsp salt; 2 garlic cloves, minced; 1 courgette, sliced; 2 tsp oregano; 900 ml vegetable stock; 60 g chopped kalamata olives; 10 g parsley; 2 tsp lemon juice

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Total: 70

Servings: 2

Cost: $31.79 /serving

Instructions

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Step 1

In a bowl, add the lean beef, breadcrumbs, olives, egg, oregano and salt. Use your hands to mix everything together. Roll into walnut-sized meatballs and set aside.

Step 2

In a large pot, warm the oil over medium heat. Add the onion, celery, carrot and salt and cook for 5 minutes to soften the vegetables. Stir in the garlic, courgette and oregano and cook for another 30 seconds.

Step 3

Add the vegetable stock and drop each meatball into the soup. Bring the pot to a simmer and cook, covered, for 15 minutes or until the meatballs are cooked through.

Step 4

Stir in the olives, parsley and lemon juice, then serve.

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