Creamy lemon soup with lamb mint meatballs

Creamy LemonSoupwithLambMintMeatballs
Dinner tonight, March 7, 2015
Dinner tonight, October 4, 2013
Yummy ! - what s delicious soup, not to lemony, and the mint give it a delightful freshness
8 Cups

  • 1 large egg, lightly beaten
  • ½ cup panko (Japanese-style bread crumbs)
  • ¼ cup milk
  • 1 garlic clove, minced
  • Finely shredded zest of 1/2 lemon
  • 1 tablespoon chopped fresh mint leaves
  • 1 tablespoon chopped fresh flat-leaf parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ lb. ground lamb
  • SOUP AND SERVING
  • 7 cups reduced-sodium chicken broth
  • Wide ribbons of zest from 1/2 lemon (use a vegetable peeler)
  • ½ cup arborio rice or sushi rice
  • ¼ cup vegetable oil
  • 3 large eggs
  • Fresh juice of 1 large lemon
  • Chopped fresh mint and parsley

1) Make meatballs: In a large bowl, combine egg, panko, milk, garlic, lemon zest, mint, parsley, salt, and pepper and let sit a few minutes for crumbs to soften. Add lamb, breaking up with your fingers, and mix well with your hands.

2) With wet hands, form meat mixture into 3/4-in. balls (use about 3/4 tsp. for each) and set on a rimmed baking sheet. Chill until a little firmer, about 15 minutes.

3) Meanwhile, make soup: In a large covered pot, bring broth and zest to a simmer. Add rice and simmer over low heat, partially covered, until rice is al dente, about 20 minutes.

4) While soup simmers, heat oil in a large, heavy frying pan (preferably nonstick) over medium-high heat. Cook meatballs in 2 batches, turning once, to brown on 2 sides, about 6 minutes total. Shake pan, rolling meatballs around to brown a little further. With a slotted spoon, transfer meatballs to paper towels.

5) With a slotted spoon, remove zest from soup and discard. Add meatballs and bring to a simmer over high heat. Turn off heat.

6) In a medium bowl, whisk eggs to blend and add lemon juice. Whisk in a ladle of hot soup. One at a time, whisk in about 5 more ladles of soup, then return mixture to pot. Rewarm over low heat if needed. Serve immediately with more mint and parsley.

NOTE :
Mastering meatballs. They sound rustic, but they're delicate things that suffer from over-handling. Here are tips for making them come out right.

Mixing: Always start by mixing the bread crumbs (which keep the meatballs from getting tough), any liquids, and seasonings—then add the meat. Stop when the mixture looks evenly blended; don't overwork it.
Forming: Dampen your hands with cold water to keep the meat mixture from sticking while you roll it into balls. If it's still sticky, let it sit for a few minutes in the fridge.

Browning: A good crust helps meatballs retain their shape—important if they're going to simmer in a thick sauce. If you plan to eat them on their own or add them to broth, though, a light pan-frying will do the trick.

Serving size
1 1/2-cup

Nutritional notes:
Calories per serving 312 | Calories from fat: 51% | Protein: 21g | Fat: 18g | Saturated fat: 5.3g | Carbohydrate: 20g | Fiber: 0.7g | Sodium: 344mg |Cholesterol: 179mg

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