Lamb meatball and vegetable soup...
Who say's you can't have a hearty meal out of soup? Serve this delicious soup with your favorite crusty bread and call it a meal. Ground lamb is the number one choice in my home but it can easily be replaced with ground beef, chicken, or turkey. The choice in vegetables is entirely up to you, but the thin lemon slices which give this soup an amazing flavour are a must in my opinion. :)
1 large onion, finely chopped
2 carrots, sliced or cut into cubes
2 celery stalks, chopped
1 large potato, cubed
2 garlic cloves (minced)
2 large tomatoes, peeled and chopped
2 tablespoons finely chopped cilantro
1 lemon, sliced
1 bay leaf
2 springs fresh or dry tyme
1 teaspoon oregano
6 to 8 cups meat stock
1 teaspoon tomato paste
2 tablespoons olive oil
for the meatballs
12oz lean ground lamb
1/4 cup short grain rice (I use Uncle Bens)
1 garlic clove
2 tablespoons grated onion
salt and pepper to taste
flour to coate the meatballs
In a large heavy pan over medium low heat, add the olive oil, onions, and salt to taste and cook until the onions become translucent. Add the chopped carrots, celery garlic, and cilantro and cook for 3 to 5 minutes. Add your bay leaf, tyme, oregano, salt and pepper to taste.
Add the meat stock and 1 tomato paste and bring up the heat to high until the soup comes to the boil. Once the heat comes to the boil, reduce the heat and simmer for 15 to 20 minutes.
Meanwhile prepare the meatballs. Mix all the ingredients in a large bowl and season well with salt and pepper. lightly knead the meat with your hands to combine (make sure not to overmix). Take out rounded teaspoons of the mixture and roll into a small ball. Toss it in the flour and repeat until you have finished the mixture.
One by one drop the meatballs into the soup and simmer gently, stir from time to time to prevent the meatballs from sticking. Simmer for 15 minutes, add the potatoes and simmer for an extra 10 to 15 minutes or until the potatoes are cooked.