Sephardi Lamb Soup
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Serves: 6 people
Will Freeze
This soup is a meal in itself, warming and filling – a cross between a soup and a stew. I like to cook this the day before I plan to serve it to give the flavours a chance to infuse and strengthen. For me it also an opportunity for a healthy meal on an evening when I am really rushed for time to cook! Chunky bread is all that is needed to accompany this hearty recipe.
I have used beef stock as kosher lamb stock is difficult to find but it does give the soup a delicious flavour. The meatballs are cooked in the soup so make sure it is simmering before you add them to the pot – this ensures they do not fall apart!
Ingredients
For the Meat balls
- 450g lamb mince
- 2 teaspoons dried cumin
- Salt and freshly ground black pepper
- 1 egg
- 2 tablespoons Rakusen’s fine Matzo meal
For the Soup
- 2 onions – peeled and finely chopped
- 2 tablespoons olive oil
- 3 cloves garlic – peeled and finely chopped
- 2 tins 400g chick peas – drained
- 4 carrots – peeled and roughly chopped
- 1 tin 400g chopped tomatoes
- 2 litres (3 ½ pints) beef stock
- Salt and freshly ground black pepper
To garnish: Sprigs of fresh coriander
Method
- To make the meatballs, combine all the ingredients together in a food processor and combine. Remove the blade and with wet hands and make little balls the size of a large olive.
- Heat the olive oil in a large saucepan. Sauté the onions, garlic and carrots for 5 minutes.
- Add the chopped tomatoes, stock, chickpeas and season well. Bring to the boil and reduce the temperature down to simmering.
- Add the meatballs and continue to cook for 20 minutes.
To serve the stylish way: Ladle out the soup into large bowls with the meatballs and garnish with sprigs of fresh coriander. Serve with chunky bread.
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