Papoutsakia is a comforting, rustic Greek soup that balances fresh vegetables with savory protein. This version adds plump beef meatballs to the traditional zucchini and tomato base, creating a satisfying meal that feels both nourishing and indulgent. The flavor profile is bright from fresh oregano and garlic, while the tomato paste provides a deep, rich undertone. Perfect for chilly evenings or a cozy weeknight dinner, this dish comes together with simple ingredients and minimal fuss. Serve it hot with crusty bread to soak up the flavorful broth. It&# 226;ÂÂs a family-friendly recipe that delivers authentic home-style comfort without complicated techniques.
Papoutsakia With Meatballs
Description
Papoutsakia is a comforting, rustic Greek soup that balances fresh vegetables with savory protein. This version adds plump beef meatballs to the traditional zucchini and tomato base, creating a satisfying meal that feels both nourishing and indulgent. The flavor profile is bright from fresh oregano and garlic, while the tomato paste provides a deep, rich undertone. Perfect for chilly evenings or a cozy weeknight dinner, this dish comes together with simple ingredients and minimal fuss. Serve it hot with crusty bread to soak up the flavorful broth. It&# 226;ÂÂs a family-friendly recipe that delivers authentic home-style comfort without complicated techniques.Ingredients
Directions
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In a medium bowl, combine the ground beef, 2 teaspoons of chopped fresh oregano, 1 minced garlic clove, and salt to taste.
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Mix the ingredients thoroughly with your hands until well combined.
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Roll the meat mixture into 1-inch round meatballs.
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Preheat the oven to 400ðF (204ðC).
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Place the meatballs on a flat baking sheet and bake for 8 minutes, or until pink in the middle.
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Remove meatballs from the oven and set aside.
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In a large stockpot, heat 1/4 cup olive oil over medium-high heat until hot.
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Add 1 large diced onion and 8 small zucchini cut into 1/2-inch pieces. Sauté for 2 to 3 minutes until onions are translucent.
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Add 5 finely diced garlic cloves and 1 1/2 tablespoons fresh chopped oregano. Sauté for 2 minutes.
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Stir in 12 oz tomato paste and 12 oz tomato sauce. Cook for 2 minutes, stirring constantly.
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Add 2 quarts of water to the pot.
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Bring the liquid to a boil, then reduce heat to low.
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Simmer the soup for 45 to 60 minutes, or until desired consistency is reached.
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Add the baked meatballs and 1 cup of cooked rice to the pot.
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Taste and add more salt if necessary. Serve hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 148.5kcal
- % Daily Value *
- Total Fat 8.6g14%
- Saturated Fat 3.4g17%
- Cholesterol 44.3mg15%
- Sodium 41.6mg2%
- Total Carbohydrate 1.7g1%
- Dietary Fiber 1.1g5%
- Sugars 0.0g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe includes ingredients and steps not listed in the primary ingredient list (such as olive oil, onion, zucchini, tomato paste, tomato sauce, water, and rice). Ensure you have all these items on hand for the full dish.
For a gluten-free version, ensure your tomato paste and sauce are certified gluten-free.
The meatballs can be baked slightly longer if you prefer them fully cooked through rather than pink in the center.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
If you don't have fresh oregano, you can substitute with dried oregano, but use half the amount as dried herbs are more potent.
The rice can be cooked separately and added per serving if you prefer to control the thickness of the soup.
