Tzafrirs Israeli Wedding Soup Gyro Soup is a hearty and flavorful dish that combines the best of Israeli and Greek cuisine. This soup uses a combination of vegetables, herbs, and spices to create a rich and complex broth that is simmered with tender pieces of gyro meat. The soup is finished with a creamy yogurt sauce and a sprinkle of fresh herbs, making it a perfect meal for any occasion. Whether you're looking for a comforting weeknight meal or a special dish to serve at your next gathering, Tzafrirs Israeli Wedding Soup Gyro Soup is sure to please everyone at the table.
Here are our top 5 tried and tested recipes!
ITALIAN WEDDING SOUP
For a warm bowl of Italian comfort, try Giada De Laurentiis' Italian Wedding Soup recipe, studded with tasty little beef-pork meatballs.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
- To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
- Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
GYRO SOUP
If you're a fan of lamb, don't pass up this Greek-style soup. Seasoned with classic flavors of rosemary, marjoram and mint, it will transport you straight to the Mediterranean! -Bridget Klusman, Otsego, Michigan
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, cook and crumble lamb over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer lamb to a 4- or 5-qt. slow cooker. Stir in water, tomatoes, onion, wine, garlic, herbs, salt and pepper., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 329 calories, Fat 20g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 784mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.
ITALIAN WEDDING SOUP
Provided by Valerie Bertinelli
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the meatballs: Put the bread, garlic, onion, 1/2 teaspoon salt and a few grinds of black pepper in a food processor and pulse until very finely ground. Add the parsley and pulse until finely chopped. Add the egg and pulse until combined. Add the beef, pork and Parmesan and pulse until very well mixed. Transfer the mixture to a bowl. Line a rimmed baking sheet with parchment or foil. Roll the mixture into 1-inch meatballs, transferring them to the prepared baking sheet.
- For the soup: Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add half of the meatballs and cook, stirring gently occasionally, until browned on most sides and just cooked through, 3 to 4 minutes. Remove the meatballs to the baking sheet (they will cook again so don't worry about contamination). Repeat with the remaining meatballs.
- Add the carrot, celery and onion to the pot and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the chicken broth, Parmesan rind if using, 1/2 teaspoon salt and a few grinds of black pepper and bring to a brisk simmer. Add the pasta or couscous and cook according to the package instructions for al dente.
- Add the escarole and meatballs to the soup and return to a simmer. Simmer until the escarole is slightly wilted, about 2 minutes. Remove the Parmesan rind and discard. Sprinkle with the parsley and top with a drizzle of extra-virgin olive oil. Serve with more Parmesan on the side.
TZAFRIR'S ISRAELI WEDDING SOUP (GYRO SOUP)
I love Gyro's, so why not make it into a soup? I want to thank 'Parsley' for the posting of the lamb meatball recipe (recipe # 185382) that is what made my soup possible! When I received the revelation to make this recipe and it actually tasted good, I decided to call it Israeli wedding soup, simply because of the lamb meatballs!
Provided by Dawn D aka Tikva T
Categories Lamb/Sheep
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- SOUP.
- Whisk condensed soup with milk over med high heat.
- Add package of Knorr vegetable recipe mix, sugar and chopped onions.
- Turn down heat to simmer, chop cucumbers into nickel or quarter size pieces and set aside. Then begin to prepare your lamb meatballs.
- MEATBALLS.
- Preheat oven to 350 degrees.
- Combine all meatball ingredients and mix very well.
- Form into desired size meatballs.
- Place in baking pan so balls do not touch one another.
- Bake @ 350 for 30-40 minutes.
- COMBINE cut cucumbers and meatballs with it's juices into the soup, turn heat up to med - med high and let cook together for full flavor for about 30 minutes. Enjoy!
Nutrition Facts : Calories 505.6, Fat 32.4, SaturatedFat 13.9, Cholesterol 133.7, Sodium 1082.3, Carbohydrate 30.2, Fiber 1.9, Sugar 10.4, Protein 24.1
GREEK WEDDING SOUP
This Rachael Ray recipe is a take on the classic Italian version. I am listing this recipe as printed, however I made a few changes that we really enjoyed. First, I did half beef and half lamb in the meatballs. I had kale in the garden so that went in as well as a splash of half n half. Additional stock maybe necessary if you like a brothy soup or you can cut down on the amount of orzo as it absorbs quit a bit of broth as it sits. I finished the soup with homemade croutons. This was a real winner.
Provided by MacChef
Categories Greek
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a deep skillet or dutch oven, bring the chicken stock to a boil. Lower a bring to a simmer.
- Meanwhile, in a large bowl, combine the lamb, half of the parsley, the breadcrumbs, feta, egg, garlic and oregano. Season with salt and pepper. Mix well and form into 1 inch balls. Add to the chicken stock along with the orzo and cook gently for 8 minutes.
- Stir in the lemon zest, lemon juice, remaining parsley and mint.
Nutrition Facts : Calories 643.2, Fat 33.8, SaturatedFat 14.4, Cholesterol 144, Sodium 1791.6, Carbohydrate 42.9, Fiber 2.7, Sugar 3.5, Protein 38.7
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup. Look for fresh vegetables, herbs, and spices.
- Don't be afraid to experiment. There are many ways to make this soup, so feel free to add your own personal touch. For example, you could add different vegetables, herbs, or spices. You could also use different types of meat, such as chicken or lamb.
- Make a large batch. This soup is great for leftovers, so it's worth it to make a big batch. You can freeze the leftovers for later.
Conclusion:
Tzafrir's Israeli Wedding Soup (Gyro Soup) is a delicious and easy-to-make soup that is perfect for any occasion. It's a great way to use up leftover vegetables and meat, and it's also a healthy and satisfying meal. So next time you're looking for a simple and delicious soup, give this one a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love