Papoutsakia With Meatballs

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Servings: 8 Difficulty: Advanced
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A hearty Greek soup featuring tender zucchini and savory beef meatballs in a rich tomato broth.
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Papoutsakia With Meatballs

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 148.5

Description

Papoutsakia is a comforting Greek specialty that combines tender zucchini with savory beef meatballs, simmered in a robust tomato-based broth. This dish is a perfect balance of fresh vegetables and hearty protein, offering a satisfying meal that warms the soul. The meatballs are seasoned with fresh oregano and garlic, infusing every bite with aromatic flavor. Served with rice, this soup is incredibly versatile and easy to prepare. It is an excellent choice for family dinners or casual gatherings, providing a rustic, home-cooked experience. The combination of sweet zucchini and tangy tomatoes creates a delicious depth of flavor that pairs beautifully with crusty bread.

Ingredients

Directions

  1. In a medium bowl, combine the ground beef, 2 teaspoons of chopped oregano, 1 minced garlic clove, and salt.
  2. Mix the ingredients thoroughly with your hands until well combined.
  3. Roll the meat mixture into 1-inch round meatballs.
  4. Preheat the oven to 400F (204C).
  5. Place the meatballs on a baking sheet and bake for 8 minutes, or until just cooked through but still slightly pink in the center.
  6. Remove meatballs from the oven and set aside.
  7. In a large stockpot, heat the olive oil over medium-high heat until hot.
  8. Add the diced onion and zucchini pieces; saut for 2 to 3 minutes until the onions are translucent.
  9. Add the 5 diced garlic cloves and 1 1/2 tablespoons of chopped oregano; saut for 2 minutes.
  10. Stir in the tomato paste and tomato sauce; cook for 2 minutes to deepen the flavor.
  11. Pour in the water and stir to combine.
  12. Bring the soup to a boil, then reduce the heat to low.
  13. Simmer uncovered for 45 to 60 minutes, until the zucchini is tender and the desired consistency is reached.
  14. Add the baked meatballs and the cooked rice to the pot.
  15. Simmer for another 5 minutes to heat through.
  16. 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

Papoutsakia is traditionally a zucchini soup, but adding meatballs makes it a more substantial main course.

You can substitute ground lamb or turkey for the beef for a different flavor profile.

If you prefer a thicker soup, you can reduce the amount of water or add a few more zucchini pieces.

The soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Serve with crusty bread and a dollop of feta cheese or yogurt on the side.

Keywords: greek soup, papoutsakia, zucchini, meatballs, ground beef, tomato broth, oregano, hearty, comfort food, one pot
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