Greek Meatball and Zucchini Soup

1 1/2 tb Olive oil or vegetable oil
1 lg Onion -- finely chopped
1/2 ts Dried oregano
27 1/2 oz Chicken stock (2 cans)
2 tb Long-grain rice
3/4 lb Zucchini -- thinly sliced
Salt -- to taste
Lemon wedges -- for accompaniment

Lamb Meatballs
1 Egg
1 ts Salt
1 Clove garlic -- minced
1 Dsah
1/4 c Soft bread crumbs
1 lb Ground lamb
Fresh ground pepper

In a large pot or Dutch oven over medium heat, heat oil and brown meatballs on all sides. Add onion, oregano, stock, and rice. Bring to a boil over medium-high heat, cover, reduce heat, and simmer until rice is tender (about 25 minutes).

Add zucchini and cook, uncovered, until just tender (4 to 6 minutes). Season with salt and serve with lemon wedges.

Lamb Meatballs: In a medium bowl, beat egg. Mix in salt, garlic, pepper, and bread crumbs. Lightly mix in lamb. Shape into 3/4-inch meatballs.

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