1 lb. ground lamb
1 egg, beaten
1 tsp. salt
1 clove garlic, minced
Dash of pepper
1/4 c. bread crumbs
26 oz. canned regular strength chicken broth or 3 1/2 to 4 c. homemade chicken broth
1 lg. onion, finely chopped
1/2 tsp. crumbled oregano
2 tbsp. dry rice
3/4 lb. zucchini, thinly sliced
Lemon wedges

Mix first 6 ingredients and form meatballs. Without adding oil, brown on all sides. Set aside.

In 4-quart kettle, bring broth, onion, oregano and rice to a boil. Add meatballs. Cover, reduce heat and simmer 25 minutes. Stir occasionally. Uncover. Add zucchini and cook until tender, 4 to 6 minutes. Pass lemon wedges to squeeze into individual servings. Makes 4 meal-size servings.