This hearty soup has all of the flavors of Gemista (Greek-style stuffed peppers) with a quarter of the work. It is simple to make and a meal that the whole family will love. I make it with meatballs instead of a ground beef stew and it takes it to the next level.

Print this recipe: https://www.dimitrasdishes.com/gemista-soup-greek-style-stuffed-pepper-soup/

Ingredients
For the Meatballs:

1 pound ground beef (80/20)
1 small onion
2 garlic cloves
3/4 cup unseasoned breadcrumbs
1/2 cup milk
1 egg, beaten
1 small bunch of fresh parsley
1 teaspoon dried oregano
1 teaspoon salt, or more
1/4 teaspoon ground black pepper
pinch of crushed red pepper flakes
optional: 1/4 cup grated parmesan cheese
For the Soup:

1/4 cup olive oil
1 small onion, finely chopped
2 bell peppers, diced
4 garlic cloves, chopped
1 (28-ounces) can tomatoes, pureed
6-8 cups broth (beef or chicken) or water
salt to taste
ground black pepper to taste
1 teaspoon dried oregano
1 cup rice or orzo pasta
2 tablespoons finely chopped parsley
Instructions
Add the garlic cloves to a food processor and pulse until finely chopped.

Cut the onion into quarters and add it to the food processor. Pulse until finely chopped, not ground.

Place the ground beef into a large mixing bowl. Add the onion and garlic.

Cut the bottom stems off of the parsley and add the parsley to the food processor. Save the stems for stock. Pulse until finely chopped and add the parsley to the mixing bowl.

Add all of the remaining ingredients except for the oil. Knead together until incorporated.

Form the meatballs and place them onto baking trays. Walnut sized (or golf ball sized).

Brush the tops of the meatballs with olive oil.

Set the oven to the Broil setting and place an oven rack on the top section so that it is closest to the broiler element.

Place the tray under the broiler and cook for 12-15 minutes or until golden.

In the meantime, in a soup pot, cook the onion, garlic, and bell pepper in olive oil over medium heat until soft and golden. About 10 minutes.

Add the crushed tomatoes, salt, pepper, oregano, and broth. Bring to a boil. Add the meatballs and the rice or pasta. Reduce the heat to medium and cook for about 15 minutes or until the rice/pasta is tender.

Taste and adjust the seasoning if needed. Add the parsley and serve with toasted bread and feta cheese.

Enjoy and Kali Orexi!

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20 COMMENTS

  1. Does someone really need to made a video of making canned tomato and chopped pepper soup and throw in meatballs.! Jeeeezzz the world really needs to stop buying takeaways!

  2. I love to see your videos! U are so beautiful and the way u explain everything making me to try everything you do even I’m a old lady and I cook all my life still need to learn to the day I dyed! Love you sweetheart! Bthw I made the lamb shanks from your video and my family loved it! Keep doing what are you doing bc young girl’s can learn a lot from you🙏❤️

  3. TY sweet Dimitoula mou! I'm gonna make this since I gotten so much peppers from the pantry where I live I gotten elbow and medium shell pastas from the pantry where I live if that's ok? I need to use up the pastas I have. My mom always tells me to use up what I have first. Stay safe

  4. This is soooo delicious. In Egypt, where I'm from, we have the exact same keftedes, except we make them with finely crushed rice or rice flour and no eggs. To the soup we add small potato cubes, and sometimes rice. Absolutely wonderful. The similarities between our two cuisines never ceases to amaze me 😍
    Greetings to you and your loved ones from Cairo, Ms. Dimitra 💐

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