1. In a deep skillet or dutch oven, bring the chicken stock to a boil. Lower a bring to a simmer. 2. Meanwhile, in a large bowl, combine the lamb, half of the parsley, the breadcrumbs, feta, egg, garlic and oregano. Season with salt and pepper. Mix well and form into 1 inch balls. Add to the chicken stock along with the orzo and cook gently for 8 minutes. 3. Stir in the lemon zest, lemon juice, remaining parsley and mint. ---------------------------------------------------------------------------
Nutrition
Ingredients
