Tzafrir'S Israeli Wedding Soup (Gyro Soup) - cooking recipe

Ingredients

meatball
2 lbs ground lamb
2 eggs, beaten
1 onion, chopped
3 -4 garlic cloves, minced
3/4 cup breadcrumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon zest
2 tablespoons parsley
1/3 cup plain low-fat yogurt
soup
4 (10 ounce) cans condensed cream of celery soup
4 (10 ounce) cans milk (soup cans)
1 (1 1/2 ounce) packet Knorr vegetable soup mix
1 medium onion, chopped
4 large cucumbers
1/4 cup sugar

Preparation

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!