It’s the best food weekend of the year in Little Rock! It’s the International Greek Food Festival this weekend. DO NOT MISS THIS EVENT! It’s a fundraiser and really good food is involved. Here’s the link.
Spanakopita Soup (Serves 4)
For the Meatballs 1 pound ground lamb 2 tablespoons fresh dill, minced
1 10-oz. pkg. frozen spinach, thawed
1 tablespoon lemon zest
1/4 teaspoon grated nutmeg
Salt to taste
For the Soup
2 tablespoons butter
2 stalks celery, diced
1/2 yellow onion, chopped
3 garlic cloves, minced
1-quart chicken stock
2 tablespoons lemon juice
Feta cheese (optional)
Over medium heat, melt about 2 tablespoons of butter in a large soup pot. Add celery, onion and garlic. Sauté until soft. Add to Crockpot along with chicken stock and lemon juice. Place Crockpot on high.
Meanwhile, in a large bowl, mix together ground lamb, dill, spinach, egg, lemon zest, nutmeg and salt. Form mixture into bite-size meatballs. After making the bite-size meatballs, place them in the sauté pan and brown them for 5-7 minutes. Add the browned meatballs to the Crockpot and turn down the temperature to low for 3 hours.
If desired, serve with feta cheese crumbled on top.
This recipe was adapted from Primal Cravings by Megan McCullough Keatley and Brandon Keatley.