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Lamb meatball soup in a white bowl garnished with fresh parsley.

Lamb Meatball Soup

This Lamb Meatball Soup is flavorful, hearty - and healthy. You'll love the fresh vegetables and tender homemade ground lamb meatballs that cook right in the soup!
5 from 1 vote
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Author Kori Butler
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Soup Recipes
Cuisine scandinavian
Servings 7
Calories 248 kcal

Ingredients
 
 

Ground Lamb Meatballs

  • ¼ cup long grain parboiled rice, uncooked (also called converted rice)
  • ¼ cup water
  • ½ pound ground lamb (lamb mince)
  • 1 teaspoon garlic (minced)
  • 2 tablespoons fresh parsley (chopped)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • all-purpose flour

Soup

  • 1 tablespoon olive oil
  • 1 medium onion (chopped)
  • 2 medium carrots (peeled and sliced)
  • 2 stalks celery (sliced)
  • 1 cup fennel bulb (chopped)
  • 1 large russet potato (peeled and chopped in 1/2" pieces)
  • 4 cups chicken or lamb stock
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 cups baby spinach leaves
  • squeeze of lemon juice to taste
  • ½ teaspoon each, salt and pepper (adjust to taste before serving)

Instructions
 

  • In a bowl add lamb, rice, water, parsley, garlic, salt, and pepper. Mix together until well combined.
  • Form the mixture into 1" size meatballs. Place flour in a bowl and roll the meatballs in flour. Place meatballs on a tray or plaste lined with parchment paper and chill for 25 minutes in the refrigerator. (Note: when forming the meatballs, the mixture may be soft, but it will hold together.)
    Adding uncooked rice and shaping the lamb meatballs.
  • Preheat olive oil in a large stockpot over medium-high heat. Add onion, celery, carrots, and fennel. Saute until they are golden (caramelized) and tender.
  • Add potatoes and saute for 5 minutes. Add chicken or lamb stock , tomatoes, thyme, oregano, and bay leaves. Scrape the bottom of the pot. Bring the soup to a simmer then reduce heat to medium. Cover and simmer 10 minutes.
  • Add the meatballs (raw) and return to a simmer. Cover and cook for 25 to 30 minutes or until the meatballs are cooked, and the rice is tender inside the meatball.
  • Add the spinach and cook until wilted. Squeeze a wedge or two of lemon juice to taste. Adjust salt and pepper as needed. Serve.
    Sauteeing vegetables, adding remaining ingredients to a white soup pot.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: Use any ground beef, ground chicken, or a mix of ground beef and sausage to make meatballs (adjust seasoning accordingly). Time saver: use frozen meatballs, add straight to the pot and cook until done. 
  • TOP TIPS: the meatballs go into the soup raw, do not cook the rice beforehand. The rice will cook inside the meatballs. If you can't find parboiled or converted rice use short-grain or sushi rice.
  • SERVING SUGGESTIONS: Serve with fresh parsley, a little parmesan cheese, and a lemon slice. Goes well with this Greek Salad recipe.

Nutrition

Calories: 248kcalCarbohydrates: 25gProtein: 11gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 28mgSodium: 587mgPotassium: 667mgFiber: 3gSugar: 5gVitamin A: 3898IUVitamin C: 11mgCalcium: 58mgIron: 2mg
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