Gyro Soup Recipe

Be the first to write a review

Rate recipe

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!

[X]

Rate Gyro Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Gyro Soup Recipe

Prep: 25 min. Cook: 6 hours

Yield: 6 Servings

25 360 385

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
3 tablespoons minced fresh mint or 1 tablespoon dried mint
6 garlic cloves, minced
1 tablespoon dried marjoram
1 tablespoon dried rosemary, crushed
2 teaspoons salt
1/2 teaspoon pepper
Optional toppings: plain Greek yogurt and crumbled feta cheese

Directions

In a large skillet, cook lamb until no longer pink; drain. Transfer to a 4- or 5-qt. slow cooker. Add the water, tomatoes, onion, wine, mint, garlic, marjoram, rosemary, salt and pepper. Cover and cook on low for 6-8 hours or until flavors are blended.
Serve with yogurt and feta cheese if desired. Yield: 6 servings.

Originally published as Gyro Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p65

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.