Creamy Lemon Soup with Lamb Mint Meatballs

Name: Creamy Lemon Soup with Lamb Mint Meatballs
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 6 servings SOUP AND SERVING; 1 large egg, lightly beaten; 3 larges eggs; 1 Tbsp chopped fresh flat-leaf parsley; 1 Tbsp chopped fresh mint leaves; 1 garlic clove, minced; 227 grams ground lamb; 1 null Fresh juice of lemon; 1 teaspoons kosher salt; 1 Finely shredded zest of lemon; 2 Wide ribbons of zest from lemon (use a vegetable peeler); 2 liters reduced-sodium chicken broth; 6 servings MEATBALLS; 59 milliliters milk; 6 servings Chopped fresh mint and parsley; 118 milliliters panko (Japanese-style bread crumbs); 118 milliliters arborio rice or sushi rice; 59 milliliters vegetable oil

Creamy Lemon Soup with Lamb Mint Meatballs might be just the main course you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 20g of protein, 28g of fat, and a total of 462 calories. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. A mixture of pepper, soup and serving, garlic clove, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

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.

Ingredients you will need

Lemon Zest

Meatballs

Parsley

Garlic

Pepper

Panko

Milk

Mint

Salt

Egg

Equipment you will use

Bowl

Add lamb, breaking up with your fingers, and mix well with your hands.

Ingredients you will need

Lamb

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.

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Meat

Equipment you will use

Baking Sheet

Meanwhile, make soup: In a large covered pot, bring broth and zest to a simmer.

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Broth

Soup

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Pot

Add rice and simmer over low heat, partially covered, until rice is al dente, about 20 minutes.

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Rice

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.

Ingredients you will need

Meatballs

Soup

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

With a slotted spoon, remove zest from soup and discard.

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Soup

Equipment you will use

Slotted Spoon

Add meatballs and bring to a simmer over high heat. Turn off heat.

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Meatballs

In a medium bowl, whisk eggs to blend and add lemon juice.

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Lemon Juice

Egg

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Whisk

Bowl

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.

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Soup

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Ladle

Whisk

Pot

Serve immediately with more mint and parsley.

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Parsley

Mint

Mastering meatballs. They sound rustic, but they're delicate things that suffer from over-handling. Here are tips for making them come out right.

Ingredients you will need

Meatballs

Mixing: Always start by mixing the bread crumbs (which keep the meatballs from getting tough), any liquids, and seasoningsthen add the meat. Stop when the mixture looks evenly blended; don't overwork it.

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Breadcrumbs

Meatballs

Meat

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.

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Water

Meat

Roll

Browning: A good crust helps meatballs retain their shapeimportant 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.

Ingredients you will need

Meatballs

Broth

Sauce

Equipment you will use

Frying Pan