Gyro Soup Recipe
Gyro Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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!
Recommended: Slow Cooker Superstars
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours

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
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Optional toppings: plain Greek yogurt and crumbled feta cheese

Directions

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.
Yield: 6 servings.
Originally published as Gyro Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p65

Nutritional Facts

1-1/2 cups: 329 calories, 20g fat (8g saturated fat), 100mg cholesterol, 981mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 27g protein.

  • 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
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Optional toppings: plain Greek yogurt and crumbled feta cheese
  1. 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.
  2. Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired.

  3. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
    Yield: 6 servings.
Originally published as Gyro Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p65

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