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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!
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES: 6 servings


  • 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

Nutritional Facts

1-1/2 cups (calculated without optional toppings): 331 calories, 20g fat (8g saturated fat), 100mg cholesterol, 960mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 27g protein


  1. 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.
  2. 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

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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