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by Katerina Mountanos January 08, 2020 0 Comments

Greek Wedding Soup 

For the meatballs: 

lb ground turkey  

½ lb ground pork 

2/3 cup panko bread crumbs 

sm-med size onion, diced 

3-4 gloves garlic, minced 

3 tablespoon chopped fresh parsley 

2 tablespoon chopped fresh mint 

1 lemon, zested 

½ tablespoon of dried oregano 

1/3 cup crumbled feta 

splash of milk 

2 eggs 

Kosterina EVOO 

2 tablespoon salt and fresh cracked black pepper 

For the soup: 

2 quarts of Kosterina Classic Chicken Stock 

1 cup diced carrots 

12 ounces baby spinach, washed 

fresh dill, for garnish 

Kosterina EVOO 

Salt to taste 


For the meatballs: 

Preheat oven to 450 degrees. Heat 2 tablespoon of Kosterina EVOO and sweat diced onions and garlic. Set aside in a separate bowl and cool. In a large mixing bowl, mix ground turkey, ground pork, breadcrumbs, eggs, herbs, lemon zest, feta, onion and garlic, splash of milk, oregano, salt and pepper. Using your hands, gently mix all the ingredients well until everything is combined. With a spoon, drop 1 to 1 ¼ inch meatballs onto sheet pan lined with parchment or non-stick spray. Bake for 15 min until lightly brown and set aside. 

For the soup, heat a tablespoon of Kosterina EVOO and sauté carrots. Add 2 quarts of chicken stock and simmer for 30 minutes. Season broth with salt to taste. Add meatballs to warm through. To serve, add a handful of baby spinach into each bowl. Ladle soup into each bowl until spinach is wilted and add fresh dill to garnish.  

Katerina Mountanos
Katerina Mountanos

Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.

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