Sunday, July 29, 2007

Lamb Meatball Soup with Vegetables

Serves 4

1L beef stock
1 onion, finely sliced
2 carrots, thinly sliced
1/2 celeriac, finely sliced
75g frozen peas
50g green beans, cut into 2.5cm pieces
3 tomatoes, seeded & chopped
1 red capsicum, seeded & finely diced
1 potato, coarsely diced
2 lemons, sliced
sea salt & ground black pepper
crusty bread to serve

225g lean minced lamb
30ml chopped flat parsley
40g short grain rice
plain flour, for coating
sea salt & ground black pepper

Put stock, all of vegetables, lemon slices & a little seasoning in large saucepan.
Bring to boil, then reduce heat & simmer for 15-20 min.
Meanwhile, to make meatballs, combine minced meat, parsley & rice together in bowl & season well.
Roll mixture in small balls, roughly 2cm diameter, & toss in flour.
Drop meatballs carefully into soup & simmer gently, stirring occasionally, for 25-30 min.
Adjust seasoning to taste & serve soup accompanied by crusty bread.
Tasty, warming & full of healthy vegies!

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