Lemon Soup with Lamb Mint Meatballs
Different and delicious on a cold winters night.
Meatballs
- 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
Soup
- 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.