Greek Wedding Soup - cooking recipe

Ingredients

8 cups chicken broth
1 lb ground lamb or 1 lb ground beef
2/3 cup chopped flat leaf parsley
1/3 cup dried breadcrumbs
1/4 cup feta cheese
1 large egg
2 garlic cloves, finely chopped
2 sprigs fresh oregano, finely chopped
1 cup orzo pasta
1/3 cup of fresh mint, finely chopped
1 lemon, juice and zest of

Preparation

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.