Greek Meatball and Potato Soup

Tender Greek-seasoned meatballs, crispy roasted potatoes, and a rich tomato-beef broth made with Mae's Greek Souvlaki blend. A bold, satisfying soup that feeds a crowd.

Prep: 20 minutes · Cook: 1 hour · Serves: 10

Ingredients

MEATBALLS:

1 onion, finely diced
6 garlic cloves, minced
4 green onions, thinly sliced
1 pound ground beef
1 tbsp Mae’s Seasonings Greek Souvlaki
1 tsp salt
Zest of 1 lemon
1 egg

POTATOES:

1 ½ pounds white skinned potatoes
2 tbsp olive oil
1 tsp Mae’s Seasonings Greek Souvlaki
1 tsp granulated onion
1 tsp smoked paprika
1 tsp salt
1 tbsp butter

SOUP:

1 onion, coarsely chopped
2 red bell peppers, coarsely chopped
6 garlic cloves, minced
1 can (28 oz) whole tomatoes
10 cups beef broth
2 tsp Mae’s Seasonings Greek Souvlaki
Juice from 1 lemon

Instructions

Meatballs: In a frypan over medium - high heat, warm up some oil and cook onions until lightly browned. Add in garlic and green onions and cook for 1 minute. Set aside to cool. In a large bowl mix together ground beef, Greek Souvlaki, salt, lemon zest, egg and onion / garlic mixture. Shape into mini meatballs and cook on medium - high for about 3 - 5 minutes per side or until browned.
Potatoes: Turn up oven to 400 F. Cut potatoes into bite sized pieces and cook on stovetop. Once boiling cook for 2 - 3 minutes and drain. In a large bowl, mix together olive oil, Greek Souvlaki, garlic, paprika and salt with potatoes. Cook in oven for 20 - 25 minutes turning once during cooking. Add in butter and set aside.
Soup: In a large pot over medium - high heat, cook onion and bell peppers in some oil until lightly browned. Add in garlic and cook for 1 minute. Add in tomatoes and crush, leaving some chunks. Add in beef broth and Greek Souvlaki. Bring to a boil; then reduce heat to low and add in meatballs. Let simmer for 30 minutes or until meatballs are cooked. Add in roasted potatoes and lemon juice.