Lamb Mince and Harissa Meatball Soup
Spiced lamb mince meatballs and harissa paste form the flavor backbone of this North African-style soup, which also includes tomatoes, chickpeas, and warm aromatics like cumin and coriander. The meatballs cook directly in the broth, so there is no need to brown them separately. From start to finish the soup is on the table in about 30 minutes.
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
Calories: 461kcalCarbohydrates: 21gProtein: 25gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 87mgSodium: 1293mgPotassium: 767mgFiber: 5gSugar: 10gVitamin A: 1299IUVitamin C: 19mgCalcium: 94mgIron: 5mg
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