Lemon Soup with Lamb Mint Meatballs

Lemon Soup with Lamb Mint Meatballs

Different and delicious on a cold winters night.


  • 1 egg beaten
  • ½ cup panko breadcrumbs
  • 2 cloves minced garlic
  • Zest of ½ lemon
  • 1lb ground lamb
  • 1 tbs chopped mint (optional)
  • 2 tbs fresh parsley, chopped
  • 1 tbs dried oregano
  • Dash of Tabasco
  • Salt and pepper to taste
  • Vegetable oil


  • 8 cups chicken broth
  • ½ cup aborio rice
  • Zest from other half lemon
  • 3 cups chopped kale or spinach
  • Chopped parsley
  • 3 large eggs
  • Juice from 1 lemon

For meatballs: Combine all meatball ingredients and mix well. With wet hands form into small balls. Chill for ½ hour to firm.

Bring broth and zest to a simmer in a large soup pot. Add rice and continue heating until rice is tender, about 20 minutes. While rice is cooking heat vegetable oil in a large skillet and cook meatballs in batches, shaking pan to brown evenly. Don’t constantly move the meatballs; give them a chance to brown. They should move easily once seared. Set aside on paper towels. Add kale or spinach to drippings in pan and sauté until wilted and tender.

Whisk 3 eggs in a medium bowl and add juice. Whisk in a ladle of the hot soup. Whisk in 4 more ladles of soup, separately, and then return mixture to main pot. Add meatballs and kale, heat through over low heat and serve with fresh parsley and crusty bread. I like it topped with some grated parmesan.

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