Tzafrirs Israeli Wedding Soup Gyro Soup Recipes

GYRO SOUP

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.

ITALIAN WEDDING SOUP I

Steps:

• In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
• In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

TZAFRIR'S ISRAELI WEDDING SOUP (GYRO SOUP)

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!