LAMB MEATBALL SOUP (SOPA DE ALBONDIGAS)
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large mixing bowl, mix together the ground lamb, mint, salt, pepper and egg. Using clean hands, mix until well combined. Measure 1 tablespoon of the meat mixture and roll in the palm of your hands to form a meatball. Place the formed meatballs on a parchment-lined baking sheet. You should have enough to make 16 to 18 meatballs.
- In a heavy saucepan, heat the vegetable oil on medium-high heat. Add the onions and tomato paste and cook, stirring, until the onions are softened and the tomato paste is cooked into the onions, about 3 minutes. Add the celery, corn and carrots. Saute until soft, about 2 minutes. Add the chicken broth. Bring to a boil, and then add the lamb meatballs (albondigas) and the bay leaf. Score the serrano chile by finely slicing it down the middle, being careful not to fully cut it in half, and add to the pot. Lower the heat and cover. Simmer for 35 minutes.
- Using a large spoon, skim the grease off the top of the soup and discard. Season the soup with salt and pepper.
LEBANESE LAMB MEATBALL AND RICE SOUP
I don't know what the real name for this soup is, it was passed on to me by my mother who learned it from my Lebanese grandfather on my dad's side. It is made with Kafta; we used to purchase it at a Lebanese store, but here is a recipe to make your own: Kafta (Meatball Shish Kabobs) Recipe #238833. For the clarified butter you may use your own, but this how I make it-- Rendered/Clarified Butter (Samneh) Middle East, Palestine Recipe #322377. The soup is rich and fulfilling.
Provided by Mami J
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Make balls the size of a hazelnut from the kafta.
- Heat the clarified butter in a saucepan and add the meatballs; brown.
- Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.
- Cook until rice is tender and add salt to taste.
LEBANESE LAMB MEATBALLS
An everyday ingredient, ground lamb, is transformed into a tasty Middle Eastern dish in this simple but effective recipe. Very nice in pita bread with hummus.
Provided by English_Rose
Categories Lamb/Sheep
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients.
- Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles.
- Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through.
- Serve hot or cold.
LEBANESE-STYLE MEATBALLS WITH MUJADARA
Brown rice, lentils and onions make a delicious base for this healthy dinner. We've used lean lamb mince and plenty of herbs and spices to add flavour
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 14
Steps:
- Tip the lamb into a bowl with ¼ of the chopped onion, the garlic, ½ tsp cumin, the lemon zest and some black pepper. Mix well with your hands, then shape into 16 small meatballs. Chill for at least 30 mins.
- Heat 1 tsp oil in a non-stick frying pan over a medium-high heat. Reserve most of the remaining chopped onion for the salad, then fry the rest for 5 mins until golden. Stir in the remaining cumin, then tip in the rice, bouillon powder, 500ml water and some black pepper. Reduce the heat to a simmer, then cover and cook over a medium heat for 30 mins. Tip in the lentils, cover again and cook for 5-10 mins more until the rice is tender and all the water has been absorbed.
- Meanwhile, heat the remaining oil in a non-stick pan over a medium-high heat. Add the meatballs and sliced onion, cover and cook for 5 mins. Stir, then cook for 5 mins more until the meatballs are cooked through and the onions are golden. Stir the tahini and lemon juice together with 3-4 tbsp water to make a sauce.
- Mix all of the salad ingredients with the reserved chopped onion. If you're following our Healthy Diet Plan, divide half of the mujadara between two plates and top with half of the meatballs and onions. Spoon over half of the tahini sauce and serve with half of the salad, two lemon wedges and a few mint leaves. Cover and chill the remaining portions to eat another day. Will keep for two to three days in the fridge.
Nutrition Facts : Calories 497 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
MEATBALL & RICE SOUP
This recipe came from the TACA website and is gluten-free. It is also low in sodium. Very easy to make meatballs in advance and freeze them. Sometimes I only use half the meatballs from this recipe, and freeze the other half for another soup recipe. Great way to use the left over rice from Chinese take-out!
Provided by LovinGFKids
Categories Stocks
Time 35m
Yield 1 1/2 cup, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix meat with spices. Roll into small balls the size of your thumb.
- Add oil to skillet and saute' meatballs.
- Chop carrots 1/2 inch thick. Leave juice in pan, add 1/4 cup of water. Add carrots to pan, cover and cook until carrots are tender.
- Heat broth in stock pot. Add rice, meatballs, carrots and juice from pan. Stir and eat!
Nutrition Facts : Calories 311.5, Fat 9.1, SaturatedFat 2.4, Cholesterol 78.3, Sodium 98.5, Carbohydrate 31.9, Fiber 2.1, Sugar 2.2, Protein 25.2
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PERSIAN SPLIT PEA AND RICE SOUP WITH LAMB MEATBALLS RECIPE
From foodandwine.com
4/5 (4)Category DinnerAuthor Naomi DuguidTotal Time 3 hrs 30 mins
- Make the soup In a large enameled cast-iron casserole, heat the olive oil. Add the onion, cinnamon and turmeric and cook over moderate heat, stirring occasionally, until the onion is beginning to soften, 5 minutes. Add the rice, split peas and 10 cups of water and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the rice and peas are tender and the soup is quite thick, 1 1/2 to 2 hours. Add the scallions, parsley, cilantro and mint and simmer for 30 minutes. Stir in the pomegranate molasses and season with salt.
- Make the meatballs In a medium bowl, combine all of the ingredients. Roll rounded teaspoons of the ground lamb into balls. Add the meatballs to the soup and simmer until cooked through, 10 minutes. If the soup is getting too thick, add water.
- Meanwhile, make the toppings In a small skillet, heat 2 tablespoons of the canola oil. Add the dried mint and cook until fragrant, 30 seconds. Scrape the mint oil into a bowl and wipe out the skillet. Heat the remaining 2 tablespoons of canola oil in the skillet. Add the onion and cook over moderate heat until golden and crisp, 8 minutes; drain. Serve the soup garnished with the mint oil and fried onions.
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4.9/5 (19)Category SoupCuisine Middle EasternTotal Time 45 mins
- Mix the meat. In a food processor add the garlic, onion and mint, and pulse until finely ground. Add ground meat, spices, salt and olive oil and process, scraping down sides several times, until all fully incorporated into a paste like consistancy. Alternately, mix all the the ingredients in a bowl using your hand, kneading, until it is paste like, for several minutes. Place in the fridge for 15-20 minutes.
- Make the Broth. In a large heavy bottom pot, sauté onion in olive oil over medium heat, stirring until tender and translucent, about 5-6 minutes. Turn heat to medium low, add garlic and sauté 2-3 minutes. Add turmeric and pepper , sauté 2 more minutes. Add chicken stock and bring to a boil. Turn heat down and simmer gently for 10 minutes. Salt to taste.
- Using wet hands, form, small, walnut-sized meatballs ( 1 inch in diameter) and set aside on a platter. You should end up with 20 to 24 small meatballs.
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