This soup is a primal iteration of a Greek Meatball Soup recipe that has been a family favorite for as long as I can remember. For those of you who don’t consume dairy, you can leave out the Greek yogurt and Parmesan cheese… but, if you do eat these ingredients, they sure do add a lovely flavorful dimension to the soup!
Greek Meatball Soup
Serves 4 to 6
- 4 tablespoons grass fed unsalted butter or olive oil
- ¾ cup finely chopped white onion
- 6 cups beef broth
- 1 lb grass fed ground beef, lamb, or a combination of both
- 1 egg
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ cup finely chopped parsley
- 1 cup Greek yogurt (optional)
- ½ cup shredded Parmesan cheese, plus more for garnish (optional)
- Salt and pepper to taste
- ½ bunch green onions, finely chopped
- In a large saucepan over medium-high heat, melt the butter and sauté the onion. Stir until the onions are translucent and just starting to brown, about 5 to 7 minutes.
- Set aside about one third of the cooked onions.
- Add beef broth to the remaining onions, cover and simmer.
- Meanwhile, shape the meatballs by first combining the ground beef or lamb, sautéed onions, egg, garlic, salt, oregano and parsley in a medium bowl. Shape into walnut sized meatballs.
- Add meatballs to soup and cover and simmer for about 25 minutes.
- Now, in a medium bowl mix the Greek yogurt with the shredded Parmesan cheese. Ladle about 2 cups of soup into the cheese mixture and whisk to combine.
- Add the cheese and yogurt mixture to the rest of the soup and stir.
- Add salt and pepper to taste and cook for several more minutes, until hot.
- Serve with a garnish of green onions and shredded Parmesan cheese.