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Greek Meatball Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 431 kcal

Ingredients
  

For the Meatballs

  • 200 g lean beef mince
  • 60 g breadcrumbs
  • 20 g finely chopped kalamata olives
  • 1 egg, beaten
  • 2 tsp dried oregano
  • ¼ tsp salt

For the Soup

  • 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

Instructions
 

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