Hearty and flavorful. Meatballs cook directly in soup. Loaded with vegetables.
Ground Lamb Converted Rice Fresh Parsley Garlic Chicken or Lamb Stock Carrots Onions Celery Fennel Bulb Potato Canned Diced Tomatoes Dried Thyme & Oregano Bay Leaves Salt & Pepper
Combine ground lamb, rice, water, garlic, parsley, salt & pepper in a bowl.
Shape the meatballs and roll in flour. Place on a parchment lined baking sheet and then refrigerate for 30 minutes.
Saute the onion, celery, carrots, and fennel over medium heat to caramelize. Add potatoes and saute a few minutes more.
Add the stock, tomatoes, herbs, and seasoning. Cover and bring to a simmer. Simmer 10 minutes.
Add the raw meatballs to the soup. Gently cover with soup. Bring to a simmer, cover and simmer 25 minutes or until meatballs are cooked.
Add spinach and stir. Let it wilt then add lemon juice.
Adjust seasoning to taste and serve. Enjoy!