Papoutsakia With Meatballs

CATEGORY	CUISINE	TAG	YIELD
Meats	Greek	Greek	8	Servings

INGREDIENTS

		Karen Mintzias
1/2	lb	Ground beef
2	t	Fresh oregano, chopped
1		Garlic clove, finely minced
		Salt to taste
1/4	c	Olive oil
1		Onion, diced medium
8		Zucchini, cut in 1/2" pieces
5		Garlic cloves, finely diced
1 1/2	T	Fresh oregano, chopped
12	oz	Tomato paste
12	oz	Tomato sauce
2	qt	Water
1	c	Rice, cooked

INSTRUCTIONS

In a medium bowl place the ground beef, the 2 teaspoons of oregano,
the 1 clove of minced garlic, and the salt. Mix the ingredients
together with your hands so that they are well combined. Roll the  meat
into 1" round meatballs.  Preheat the oven to 400 F.  Place the
meatballs on a flat sheet and  bake them for 8 minutes, or until they
are pink in the middle. Set  the meatballs aside.  In a large stockpot
place the olive oil and heat it on medium high  until it is hot.  Add
the onions and zucchini, and saute them for 2  to 3 minutes, or until
the onions are clear.  Add the 5 cloves of diced garlic and the 1 1/2
tablespoons of  oregano, and saute them for 2 minutes.  Add the tomato
paste and tomato sauce.  Stir the ingredients together  and cook the
ingredients for 2 minutes.  Add the water.  Bring the liquid to a boil
and then reduce the heat  to low. Simmer the soup for 45 to 60 minutes,
or until the desired  consistency is achieved. Add the meatballs and
the cooked rice. Add  more salt if necessary.  Source: La Rive Gauche -
Palos Verdes, California. California Beach  Recipe ~ by Joan & Carl
Stromquist - ISBN: 0-9622807-3-9  Typed for you by Karen Mintzias  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 239 Calories From Fat: 121 Total Fat: 13.4g Cholesterol: 21.3mg Sodium: 633mg Potassium: 1015mg Carbohydrates: 22.9g Fiber: 4.5g Sugar: 10.8g Protein: 9.8g