Gyro Soup Recipes

GYRO SOUP

Gyro Soup image

If you're a fan of lamb, don't pass up this Greek-style soup. Seasoned with classic flavors of rosemary, marjoram and mint, it will transport you straight to the Mediterranean! -Bridget Klusman, Otsego, Michigan

Provided by Taste of Home

Categories Lunch

Time 6h25m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 12

Ingredients

2 pounds ground lamb
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1/4 cup red wine
6 garlic cloves, minced
3 tablespoons minced fresh mint or 1 tablespoon dried mint
1 tablespoon dried marjoram
1 tablespoon dried rosemary, crushed
1-1/2 teaspoons salt
1/2 teaspoon pepper
Optional toppings: Plain Greek yogurt and crumbled feta cheese

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.

Nutrition Facts : Calories 329 calories, Fat 20g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 784mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.

TZAFRIR'S ISRAELI WEDDING SOUP (GYRO SOUP)

Tzafrir's Israeli Wedding Soup (Gyro Soup) image

I love Gyro's, so why not make it into a soup? I want to thank 'Parsley' for the posting of the lamb meatball recipe (recipe # 185382) that is what made my soup possible! When I received the revelation to make this recipe and it actually tasted good, I decided to call it Israeli wedding soup, simply because of the lamb meatballs!

Provided by Dawn D aka Tikva T

Categories Lamb/Sheep

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 16

Ingredients

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
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

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!

Nutrition Facts : Calories 505.6, Fat 32.4, SaturatedFat 13.9, Cholesterol 133.7, Sodium 1082.3, Carbohydrate 30.2, Fiber 1.9, Sugar 10.4, Protein 24.1

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