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Gyro Soup

Total Time

Prep: 25 min. Cook: 6 hours


6 servings (2-1/4 quarts)

If you’re a fan of lamb, don’t pass up this Greek-style soup. Seasoned with classic flavors of rosemary, marjoram and mint, it will transport you straight to the Mediterranean! —Bridget Klusman, Otsego, Michigan
Gyro Soup Recipe photo by Taste of Home


  • 2 pounds ground lamb
  • 5 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1/4 cup red wine
  • 6 garlic cloves, minced
  • 3 tablespoons minced fresh mint or 1 tablespoon dried mint
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried rosemary, crushed
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • Optional toppings: Plain Greek yogurt and crumbled feta cheese


  1. In a large skillet, cook and crumble lamb over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer lamb to a 4- or 5-qt. slow cooker. Stir in water, tomatoes, onion, wine, garlic, herbs, salt and pepper.
  2. Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired.

Can you freeze Gyro Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

1-1/2 cups: 329 calories, 20g fat (8g saturated fat), 100mg cholesterol, 784mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 27g protein.

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