Tzafrirs Israeli Wedding Soup Gyro Soup Recipes

GYRO SOUP

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.

ISRAELI BEAN SOUP

Steps:

• Soak beans overnight. Drain and rinse well.
• Heat oil in a large heavy bottomed soup pot and saute onion and celery for five minutes until golden.
• Add carrots and garlic and saute for another five minutes. Add water, beans, potatoes, bay leaves, thyme and cumin.
• Bring to a boil, and then reduce to simmer for 1 hour.
• Add tomatoes, tomato paste, salt and pepper.
• Cook 1/2 hour longer, until beans are tender.
• Add cilantro.
• If soup is too thick thin with a little bit of water.
• Time given does not include overnight soaking.

FRESH MUSHROOM & PARSLEY SOUP

Steps:

• Saute mushrooms in butter and wine.
• Add parsley and saute 5 more minutes.
• Add broth and half & half.
• Simmer 5-10 minutes.
• Remove from heat.
• Stir in sour cream,salt and pepper.
• Can be reheated but DO NOT boil.

ITALIAN STYLE MEATBALL RECIPE

Steps:

• In a large bowl, beat the eggs.
• Add the rest of the ingredients, blend with hands until combined.
• Shape into 1 inch balls.
• Brown in a skillet with just enough of the olive oil so that meat balls do not stick to the bottom of the pan.
• In 5-quart Dutch oven, over medium high heat, bring spaghetti sauce to a simmer.
• Add meatballs. Bring to boil. Partially cover and simmer 25 minutes or until meatballs are thoroughly cooked.