Delicious! I doubled the size of the meatballs and simmered for about 5 mins to get them cooked through plus added spinach at the very end. So much more creamy than I was expecting.
Creamy Lemon Soup with Lamb Mint Meatballs
Photo: Iain Bagwell; Styling: Kevin Crafts
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Amount per serving
- Calories: 312
- Calories from fat: 51%
- Protein: 21g
- Fat: 18g
- Saturated fat: 5.3g
- Carbohydrate: 20g
- Fiber: 0.7g
- Sodium: 344mg
- Cholesterol: 179mg
- 1 large egg, lightly beaten
- 1/2 cup panko (Japanese-style bread crumbs)
- 1/4 cup milk
- 1 garlic clove, minced
- Finely shredded zest of 1/2 lemon
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound ground lamb
- SOUP AND SERVING
- 7 cups reduced-sodium chicken broth
- Wide ribbons of zest from 1/2 lemon (use a vegetable peeler)
- 1/2 cup arborio rice or sushi rice
- 1/4 cup vegetable oil
- 3 large eggs
- Fresh juice of 1 large lemon
- Chopped fresh mint and parsley
- 1. Make meatballs: In a large bowl, combine egg, panko, milk, garlic, lemon zest, mint, parsley, salt, and pepper and let sit a few minutes for crumbs to soften. Add lamb, breaking up with your fingers, and mix well with your hands.
- 2. With wet hands, form meat mixture into 3/4-in. balls (use about 3/4 tsp. for each) and set on a rimmed baking sheet. Chill until a little firmer, about 15 minutes.
- 3. Meanwhile, make soup: In a large covered pot, bring broth and zest to a simmer. Add rice and simmer over low heat, partially covered, until rice is al dente, about 20 minutes.
- 4. While soup simmers, heat oil in a large, heavy frying pan (preferably nonstick) over medium-high heat. Cook meatballs in 2 batches, turning once, to brown on 2 sides, about 6 minutes total. Shake pan, rolling meatballs around to brown a little further. With a slotted spoon, transfer meatballs to paper towels.
- 5. With a slotted spoon, remove zest from soup and discard. Add meatballs and bring to a simmer over high heat. Turn off heat.
- 6. In a medium bowl, whisk eggs to blend and add lemon juice. Whisk in a ladle of hot soup. One at a time, whisk in about 5 more ladles of soup, then return mixture to pot. Rewarm over low heat if needed. Serve immediately with more mint and parsley.
- Mastering meatballs. They sound rustic, but they're delicate things that suffer from over-handling. Here are tips for making them come out right.
- Mixing: Always start by mixing the bread crumbs (which keep the meatballs from getting tough), any liquids, and seasonings—then add the meat. Stop when the mixture looks evenly blended; don't overwork it.
- Forming: Dampen your hands with cold water to keep the meat mixture from sticking while you roll it into balls. If it's still sticky, let it sit for a few minutes in the fridge.
- Browning: A good crust helps meatballs retain their shape—important if they're going to simmer in a thick sauce. If you plan to eat them on their own or add them to broth, though, a light pan-frying will do the trick.
- Note: Nutritional analysis is per 1 1/2-cup serving.
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