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Moussaka Soup
Hearty Moussaka-Inspired Soup with Eggplant, Ground Beef, and Creamy Herbs
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 lb ground beef or lamb
1 medium eggplant, peeled and diced
1 medium zucchini, diced
1 (14 oz) can crushed tomatoes
4 cups beef or vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon dried oregano
Salt and black pepper, to taste
1/4 cup uncooked orzo or small pasta (optional)
1/2 cup plain Greek yogurt
2 tablespoons fresh parsley, chopped (for garnish)
Grated Parmesan or kefalotyri cheese (optional topping)
Directions:
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes.
Stir in garlic and cook for another 30 seconds.
Add ground beef or lamb and cook until browned, breaking up with a spoon. Drain excess fat if needed.
Stir in eggplant and zucchini and cook for 5 minutes, stirring occasionally.
Add crushed tomatoes, broth, cinnamon, allspice, oregano, salt, and pepper. Bring to a boil.
Reduce heat and simmer for 20–25 minutes, until vegetables are tender.
If using orzo or pasta, add it in the last 10 minutes of cooking until tender.
Stir in Greek yogurt just before serving for a creamy texture.
Ladle into bowls and garnish with parsley and cheese, if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 390 kcal | Servings: 4 servings
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Cozy up with a bowl of Moussaka Soup — everything you love about the classic Greek dish, transformed into a hearty, spoonable delight!Moussaka Soup Hearty Moussaka-Inspired Soup with Eggplant, Ground Beef, and Creamy Herbs Ingredients: 1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 1 lb ground beef or lamb 1 medium eggplant, peeled and diced 1 medium zucchini, diced 1 (14 oz) can crushed tomatoes 4 cups beef or vegetable broth 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 teaspoon dried oregano Salt and black pepper, to taste 1/4 cup uncooked orzo or small pasta (optional) 1/2 cup plain Greek yogurt 2 tablespoons fresh parsley, chopped (for garnish) Grated Parmesan or kefalotyri cheese (optional topping) Directions: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes. Stir in garlic and cook for another 30 seconds. Add ground beef or lamb and cook until browned, breaking up with a spoon. Drain excess fat if needed. Stir in eggplant and zucchini and cook for 5 minutes, stirring occasionally. Add crushed tomatoes, broth, cinnamon, allspice, oregano, salt, and pepper. Bring to a boil. Reduce heat and simmer for 20–25 minutes, until vegetables are tender. If using orzo or pasta, add it in the last 10 minutes of cooking until tender. Stir in Greek yogurt just before serving for a creamy texture. Ladle into bowls and garnish with parsley and cheese, if desired. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 390 kcal | Servings: 4 servings #moussakasoup #greeksoup #eggplantsoup #comfortsoup #heartyandhealthy #groundbeefsoup #zucchiniinspired #souprecipeideas #mediterraneansoup #fusioncomfort #greekflavors #soupszn #yogurtsoup #comfortfoodbowl #easyweeknightmeal #herbalsoup #homestylecooking #moussakabowl #southernmedflavors #onepotwonder Cozy up with a bowl of Moussaka Soup — everything you love about the classic Greek dish, transformed into a hearty, spoonable delight!
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