Greek Meatball Soup

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.