Dolmades Soup

Dan    Recipes, Soups     autumn, dolmades, greek, hearty, lemon, orzo, soup

What you’ll need…

1lb lean ground beef

1 yellow onion

4 garlic cloves

1/2 cup grape leaves (can be found in most grocery stores in the ethnic aisle)

5 cups beef broth

2 lemons

1/2 cup orzo pasta (uncooked)

2 TBSP dried mint

2 TBSP fresh mint

olive oil

salt & pepper

So, I’ve managed to turn my undying love for dolmades (Greek grape leave rolls) into a soup. I am a sucker for these things. I pick some up regularly (perhaps too often) from the mom & pop corner store just a block down from my place. Yum!

Get things off to start by chopping up your onion and mincing the garlic. Please them into a medium-sized soup pot on medium-highheat with some olive oil. Cook until softened. Add the ground beef and cook until it has completely browned. While it’s browning, quickly chiffonade the grape leave rolls (ie: roll them up and cut into thin strips, I’m getting all fancy with my wording here!).

Once the meat has browned add in the grape leaves, beef broth, and 2 cups of water. Increase the burner to high heat and bring to a boil. Once it comes to a boil, add the juice and zest of one lemon (save the other for garnish) and the dried mint, reduce to low heat and let simmer for 45 minutes to an hour. Grape leaves can be rather tough, so the longer you simmer this soup the better.

About 10 minutes before you’re ready to serve, throw in the 1/2 cup of orzo and increase to medium heat. The pasta should cook within 5-7 minutes, and then it’s ready for the table. Grape leaves are fairly salty on their own, so depending on your taste you may not have to add any salt whatsoever, but probably add 1 TSP of pepper at least.

Top with a lemon slice and some fresh mint! Perfect!

Serves 4

Total cook time…1 hour

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