PAPOUTSAKIA WITH MEATBALLS

      Title: PAPOUTSAKIA WITH MEATBALLS
  Categories: Greek
       Yield: 8 Servings
  
            Karen Mintzias
     1/2 lb Ground beef
       2 ts Fresh oregano; chopped
       1    Garlic clove; finely minced
            Salt to taste
     1/4 c  Olive oil
       1 lg Onion; diced medium
       8 sm Zucchini; cut in 1/2" pieces
       5    Garlic cloves; finely diced
   1 1/2 tb Fresh oregano; chopped
      12 oz Tomato paste
      12 oz Tomato sauce
       2 qt Water
       1 c  Rice, cooked
  
   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
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