Papoutsakia With Meatballs

Papoutsakia is a traditional Greek delicacy that transforms humble zucchini into a comforting, rustic meal. This version elevates the dish by adding savory beef meatballs, creating a perfect balance of tender vegetables and juicy protein. The broth is built from aromatic garlic, fresh oregano, and ripe tomatoes, simmered until the flavors meld into a rich, satisfying harmony. Ideal for chilly evenings or a cozy family dinner, this soup is both nourishing and easy to prepare. It captures the essence of Greek home cooking, offering a warm, aromatic experience that pairs beautifully with crusty bread for soaking up every last drop of the flavorful sauce.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Greek

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 148.5

Description

Papoutsakia is a traditional Greek delicacy that transforms humble zucchini into a comforting, rustic meal. This version elevates the dish by adding savory beef meatballs, creating a perfect balance of tender vegetables and juicy protein. The broth is built from aromatic garlic, fresh oregano, and ripe tomatoes, simmered until the flavors meld into a rich, satisfying harmony. Ideal for chilly evenings or a cozy family dinner, this soup is both nourishing and easy to prepare. It captures the essence of Greek home cooking, offering a warm, aromatic experience that pairs beautifully with crusty bread for soaking up every last drop of the flavorful sauce.

Directions

1
In a medium bowl, combine the ground beef, 2 teaspoons of chopped fresh oregano, 1 clove of minced garlic, and salt to taste.
2
Mix the ingredients together with your hands until well combined.
3
Roll the meat mixture into 1-inch round meatballs.
4
Preheat the oven to 400°F (200°C).
5
Place the meatballs on a flat baking sheet.
6
Bake the meatballs for 8 minutes, or until they are browned on the outside but still slightly pink in the middle. Set aside.
7
In a large stockpot, heat the olive oil over medium-high heat until hot.
8
Add the diced onion and zucchini, and sauté for 2 to 3 minutes, or until the onions are translucent.
9
Add the 5 cloves of diced garlic and the 1 1/2 tablespoons of chopped oregano, and sauté for another 2 minutes.
10
Stir in the tomato paste and tomato sauce, cooking for 2 minutes to blend the flavors.
11
Pour in the water and stir to combine.
12
Bring the liquid to a boil, then reduce the heat to low.
13
Simmer the soup for 45 to 60 minutes, or until the zucchini is tender and the desired consistency is achieved.
14
Add the baked meatballs and the cooked rice to the pot.
15
Taste and add more salt if necessary. Serve warm.

Nutrition Facts

Servings 12 servings

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.

Keywords: greek, papoutsakia, zucchini, meatballs, soup, tomato, oregano, garlic, comfort food, beef, stew, healthy, dinner, traditional, hearty, vegetable, broth, simmered, aromatic, homestyle

Read it online: https://www.chefs-mate.com/recipe/papoutsakia-with-meatballs-2/