Lamb Meatball and Vegetable Soup
Don’t be daunted by the long list of ingredients. I think that a well-stocked kitchen would have most of these items, and once you’ve made the soup, you’ll realize that the long list was totally worth it.
1.5 pounds ground lamb
1/2+ Tbsp harissa
salt
olive oil
1 large onion, diced
2 medium carrots, sliced into coins
2 Tbsp minced fresh ginger
2 minced garlic cloves
1 tsp ground cumin
1/2 tsp ground cinnamon
2 cups chicken or vegetable broth
15oz can of garbanzo beans, drained and rinsed
280z can of diced tomatoes
1/2 cup dried brown or green lentils
2 medium dates, pitted and chopped OR 2 Tbsp diced raisins
3 Tbsp couscous
1/4 cup chopped fresh cilantro
2 Tbsp freshly squeezed lemon juice
Mix the lamb with 1/2 Tbsp of harissa and 3/4 tsp salt. Blend thoroughly and then pinch off little balls of meat (about 1-1/5 Tbsp each). Don’t worry about making perfect balls. Place them on a baking sheet and bake for about 10 minutes, stirring halfway through. They should not be pink in the middle. Drain off the excess fat.
While the meatballs are cooking, start the soup by heating the olive oil in a soup pot over medium heat.
Add the onion and carrots, sautéing until the onion is translucent. Add the ginger, garlic, cumin, and cinnamon, and cook, stirring constantly until fragrant (about 45 seconds). At this point you can add more harissa to taste if desired.
Add the broth, garbanzo beans, tomatoes, and lentils to the soup pot. Cover and bring to a boil. Then reduce heat to a simmer and cook, stirring occasionally, until the lentils are almost tender (about 15 minutes).
Add the meatballs, dates or raisins, couscous, and cilantro. Simmer uncovered until the couscous is tender and the soup has thickened slightly (about 5 minutes). Add the lemon juice and season with additional salt, pepper, and harissa, if desired.
Serve immediately.
