Greek meatballs are baked and added to a lemon thyme soup. Leftover meatballs can be made into a delicious pita pocket filled with yogurt, cucumbers and chile peppers
1poundsground meatI used pork. Lamb, chicken or beef can be used
Lemon Soup/Sauce
1 ½cupschicken broth
¾cupdry white wine
¼cupfresh squeezed lemon juicefrom one lemon
1tablespoonchopped fresh thyme
Zest of one lemonto garnish
Pita Sandwich (optional with leftovers)
1cucumber
1-2pita pockets
½CupGreek plain yogurt
2Sprigsmint
1-2red chile peppers
Instructions
Add onion, chopped garlic, parsley, spices, egg, and meat in a bowl and mix together thoroughly with handsForm meat mixture into 1” balls and place on plate with plastic wrap (so they won’t stick). Refrigerate for 30 minutes. Can be made a day ahead at this point (cover and refrigerate)When ready to make the soup, place meatballs in 400 degrees F oven for 20 minutes, or until lightly browned. Remove from oven.
While meatballs are cooking make the lemon soup. Add chicken broth, wine. lemon juice, zest and thyme. Simmer for 5 minutes. Add the meatballs to the lemon soup and heat through.
1 1/2 cups chicken broth, 3/4 cup dry white wine, 1/4 cup fresh squeezed lemon juice, 1 tablespoon chopped fresh thyme, Zest of one lemon
Cut leftover meatballs in half. To a pita pocket add a few spoonfuls of yogurt, some cucumbers, some hot peppers and some chopped mint. Add the halved meatballs and enjoy!
1 cucumber, 1-2 pita pockets, 1/2 Cup Greek plain yogurt, 2 Sprigs mint, 1-2 red chile peppers
Video
Notes
The pita sandwich was not included in the nutritional analysis