Greek Meatball and Zucchini Soup
| Yield: | 4 Servings |
| Categories: |
| 1 1/2 | tb | Olive oil or vegetable oil |
| 1 | lg | Onion -- finely chopped |
| 1/2 | ts | Dried oregano |
| 27 1/2 | oz | Chicken stock (2 cans) |
| 2 | tb | Long-grain rice |
| 3/4 | lb | Zucchini -- thinly sliced |
| Salt -- to taste | ||
| Lemon wedges -- for | ||
| Accompaniment | ||
| Lamb Meatballs----- | ||
| 1 | Egg | |
| 1 | ts | Salt |
| 1 | Clove garlic -- minced | |
| 1 | Dsah | |
| 1/4 | c | Soft bread crumbs |
| 1 | lb | Ground lamb |
| Fresh ground pepper |
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