Recipes  Appetizer  Side Dish  

Greek Wedding Soup

Greek Wedding Soup

Greek Wedding Soup


For the Meatballs:

  • 1 lb ground turkey  
  • ½ lb ground pork 
  • 2/3 cup panko bread crumbs 
  • 1 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:

  1. 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:

  1. 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.  

In this recipe

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