Greek Meatball and Potato Soup
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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.
Details
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Servings: 10
- Course: Soup
- Cuisine: Greek
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.
