This soup was influenced by the elements of Italian wedding soup and the flavors of highly spiced lamb shawarma (subbing beans for the traditional pasta).
Spiced Lamb Meatball and Escarole Soup
Course: UncategorizedServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1.t1/4 lb. of ground lamb
2.t3 big cloves of garlic
3.t1 tablespoon of coriander powder
4.t1 tablespoon cumin powder
5.tOregano, dried, two tablespoons
6.t2 tablespoons of turmeric, ground
7.t1⁄2 teaspoon paprika sweet
8.tDiamond Crystal kosher salt, plus 2 1/2 tablespoons.
9.tmore than 1 1/4 tablespoons of freshly ground black pepper
10.ttwo teaspoons of olive oil or vegetable oil
11.t1/4 cup of tomato paste, finely sliced 2 large yellow onions
12.t8 cups of high-quality, ideally low-sodium, homemade or purchased vegetable or chicken broth
Directions
- When preparing the meatballs, combine the ground lamb with the garlic, coriander, cumin, oregano, turmeric, paprika, 1 teaspoon of salt, and 1 teaspoon of pepper in a large bowl.
- Take a small amount of the lamb mixture about 1 ounce or 2 tiny tablespoons and roll it into a ball with your palms.
- Repeat with the remaining lamb mixture, placing on a dish.
- Over medium-high heat, warm the oil in a big pot. Add the meatballs and cook, sometimes flipping, for 7 to 9 minutes, or until golden and crispy on all sides.
- Pour out 3 tablespoons of the pan’s grease before transferring the meatballs to a platter.
- The remaining fat in the pot should be seasoned with 1/4 teaspoon salt, the remaining 1/4 teaspoon pepper, and the onions. For an additional 8 to 10 minutes, sauté the onions over medium-high heat, stirring frequently, until they are brown and tender.
- To remove the flavor of the raw tomato, add the tomato paste and continue to mix while cooking for 1 minute.
- Bring to a boil after adding the broth and one teaspoon of salt.
- The soup should simmer once more after adding the meatballs, escarole, beans, and final 1/4 teaspoon of salt back to the pot.
- 10.tCook for a further 4 to 6 minutes, stirring periodically, or until the meatballs are thoroughly cooked and the escarole has wilted.
- 11.tAdd salt and pepper after tasting.
- 12.tPour the soup into bowls, top with flaky sea salt, if desired, and garnish with a wedge of lemon.
