This is a one-pot lamb meatball soup built around harissa paste and canned tomatoes — two things that do most of the flavor work so you don’t have to. The meatballs go in raw and cook directly in the broth, which means dinner is on the table in about 30 minutes with minimal cleanup. If you’ve got ground lamb sitting in the freezer and a jar of harissa in the fridge, this is the most useful thing you can do with both tonight.
Substitutions that actually work
- Ground lamb: Ground beef works fine and costs less. The flavor is milder, so bump the harissa up by half a teaspoon to compensate.
- Harissa paste: No harissa? Mix a tablespoon of tomato paste with a teaspoon of smoked paprika, a pinch of cayenne, and a pinch of ground caraway. It’s not identical but it gets the job done.
- Chicken broth: Vegetable broth works. Beef broth makes the soup heavier — not bad, just richer.
- Frozen peas: Frozen spinach, canned chickpeas, or canned white beans all work here. Chickpeas in particular hold up well and add some bulk if you’re feeding more people.
- Fresh cilantro: Skip the garnish — not worth the extra dish if you don’t already have cilantro on hand. A little flat-leaf parsley does the same job.
Why this recipe works
Dropping the raw meatballs directly into simmering broth instead of browning them first sounds like a shortcut, but it’s actually the right call here. The meatballs stay tender because they’re never exposed to high dry heat, and their fat and juices release straight into the soup, building flavor in the broth as they cook. The second thing that matters is the order of the aromatics — sautéing the onion until it’s genuinely translucent before adding garlic means you’re building a sweet, savory base rather than sharp, raw-tasting one. Both steps take only a few extra minutes and they’re the difference between a soup that tastes assembled and one that tastes cooked.
Mistakes to avoid
- Making the meatballs too large: Walnut-sized is the right call. Bigger meatballs need more time to cook through, which pushes you past 30 minutes and risks the outside getting mushy before the center is done.
- Boiling instead of simmering: A hard boil breaks the meatballs apart. Once the broth is up to temperature and the meatballs are in, drop the heat to a gentle simmer.
- Not tasting the broth before serving: Harissa brands vary a lot in salt content. Taste the soup after the meatballs have cooked through and adjust salt then, not before.
- Adding peas too early: They only need 2 to 3 minutes. Add them right at the end — they’ll turn grey and mushy if they sit in hot broth much longer than that.
- Overmixing the meatball mixture: Mix the lamb, harissa, and cumin until just combined. Overworking ground meat makes meatballs dense and tight rather than tender.
Storage and reheating
Leftovers keep in an airtight container in the fridge for up to 3 days. The meatballs will absorb some of the broth overnight, so add a splash of water or extra broth when reheating to loosen the soup back up. Reheat on the stovetop over medium-low heat until just simmering — microwaving works in a pinch but the meatballs can get rubbery if you overdo it. For the freezer, cool the soup completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Lamb Mince and Harissa Meatball Soup
Equipment
- Large mixing bowl
- Dutch oven or large soup pot
- Wooden spoon
- Knife and Cutting Board
- Measuring cups and spoons
Ingredients
For the Lamb Meatballs:
- 1 pound ground lamb preferably grass-fed
- 2 tablespoons harissa paste adjust for spice level
- 1 teaspoon ground cumin freshly ground if possible
For the Soup:
- 1 tablespoon olive oil extra virgin
- 1 cup chopped onion about 1 medium onion
- 2 cloves garlic minced
- 4 cups chicken broth low-sodium
- 14.5 ounce can of diced tomatoes including juice
- 1 cup frozen peas thawed
- 1 handful fresh cilantro for garnish
Instructions
- In a large mixing bowl, combine the ground lamb, harissa paste, and ground cumin. Mix until well combined and form into small meatballs, about the size of a large walnut.
- Heat the olive oil in a Dutch oven over medium-high heat. Add the meatballs in batches and cook until browned on all sides, about 5-6 minutes. Remove and set aside.
- In the same pot, add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and sauté for another minute until fragrant.
- Pour in the chicken broth and diced tomatoes with their juice. Bring to a gentle simmer.
- Return the browned meatballs to the pot. Allow to simmer gently for about 8-10 minutes until the meatballs are cooked through.
- Add the thawed peas to the soup, stir well, and cook for another 2-3 minutes.
- Ladle the soup into bowls. Garnish with fresh cilantro leaves before serving.
Notes
Lisa’s Tips:
- For an extra depth of flavor, consider adding a splash of lemon juice to the soup just before serving.
- If you prefer a milder spice, reduce the amount of harissa paste.
- Substitute lamb with beef if desired for a different flavor profile.
- Ensure peas maintain bright green color by not overcooking them.
Nutrition
Your questions, answered
Can I use store-bought harissa that comes in a tube instead of a jar?
Yes, tube and jar harissa are interchangeable by volume in this recipe. Just check the heat level on your brand — some tubes are significantly hotter than jarred versions, so start with one tablespoon and taste the meatball mixture before forming them all.
How do I know when the meatballs are cooked through without cutting them all open?
After 8 to 10 minutes of gentle simmering, cut one meatball in half — it should be uniformly brown with no pink in the center. At walnut size, 8 minutes is usually enough, but lamb mince varies in fat content and density, so it’s worth checking one.
Can I make this soup ahead and reheat it for dinner?
You can make it up to a day ahead and it reheats well. Hold off on adding the peas until you reheat — stir them in during the last few minutes of warming so they stay bright and don’t go grey.
More quick recipes to try
- Quick Chicken Noodle Soup
- Weeknight Hamburger Soup Recipe
- Quick Smoky Weeknight Chili
- Smoky Mediterranean Bean Skillet