Lamb Meatball Soup with Vegetables

This family recipe combines flavours from the Mediterranean, the Middle East and Central Europe.  Variations of the recipe are popular in Romania, Bulgaria and in the East Adriatic region.  It can be made as a starter, or as I did, for as a hearty main course.  It is ideal for using up all your leftover vegetables.  It’s the ultimate in one pot cooking; serve it with some crusty bread and hey presto – a delicious meal!

Lamb Meatball Stew

Lamb Meatball Stew

Ingredients (serves 4)

1 litre / 1 3/4 pints lamb stock

1 white onion finely chopped

2 carrots diced

1/2 celeriac finely diced

75g / 3oz frozen peas

50g / 2oz green beans cut into pieces

3 tomatoes seeded and chopped

1 potato coarsely diced

2 lemons sliced

Salt and freshly ground black pepper to season

Crusty bread to serve

For the meatballs:

2 tbsp parsley

225g / 8oz lean lamb mince

40g short-grain rice (I used abborrio risotto rice)

Plain Flour for coating

Salt and black pepper for seasoning


Put the stock, onion, carrots, celeriac, tomatoes, pepper, potato and lemons into a stock pot


Bring to boil, then reduce the heat and simmer for 15 to 20 minutes

Combine the minced meat, parsley and rice in a bowl and season well


Shape the mixture into small balls

Toss the meatballs in flour


Leave to chill in the refrigerator

(20 minutes is adequate)

Take the meatballs out of the refrigerator

(leave to come to room temperature for 10 minutes)

Drop the peas, green beans and meatballs into the soup


Simmer for 25 to 30 minutes

Stir occasionally to prevent sticking


Adjust seasoning to taste and serve in warmed soup bowls accompanied by crusty bread

Serve with crusty bread

Serve with crusty bread

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About Charlotte J

Graduate, journalist, blogger and follower of all things media.