Lamb Albondiga Soup
Finally, a soup you can eat with a fork and a spoon. This Lamb Albondiga Soup recipe lets lamb meatballs shine in a tomato sauce and rice-based broth.
Calories
510 (1 serving)
Calories from Fat
260 (1 serving)
Total Fat
29g (1 serving)
Saturated Fat
11g (1 serving)
Cholesterol
100mg (1 serving)
Sodium
1460mg (1 serving)
Total Carbs
39g (1 serving)
Dietary Fiber
4g (1 serving)
Sugars
11g (1 serving)
Protein
22g (1 serving)
Calcium
10% (1 serving)
Iron
20% (1 serving)
Vitamin C
30% (1 serving)
Vitamin A
4% (1 serving)
- 1 tbsp. olive oil
- 3 cups onion, finely chopped, divided
- 4 cloves garlic, finely chopped
- 2 bay leaves
- 1 jar (1 lb. 8 oz.) pasta sauce
- 6 cups water
- 2 Tbsp. PLUS 1/2 tsp. Knorr® Granulated Bouillon Chicken Flavor or Beef flavor Bouillon, divided
- 1 1/4 lbs. ground lamb
- 6 tbsp. yellow cornmeal
- 1/4 cup milk
- 1 large egg
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground cumin
- 1/2 cup chopped fresh cilantro, divided
- 1/2 cup uncooked long grain rice
Directions
Print1. Heat olive oil in 8-quart saucepot over medium-high heat and cook 1-1/2 cups onion, 1/2 of the garlic and bay leaves, stirring occasionally, 5 minutes or until onion is tender. Stir in sauce, water and 2 tablespoons Knorr® Chicken flavor Bouillon. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes.
2. Meanwhile, combine ground lamb, cornmeal, milk, egg, remaining 1/2 teaspoon Bouillon, pepper, cumin, remaining 1-1/2 cups onion, garlic and 1/4 cup cilantro in medium bowl; shape into 1-inch meatballs. Stir rice and meatballs into soup and bring to boil, stirring occasionally. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until rice is tender and meatballs are done. Season, if desired, with salt and pepper. Stir in remaining cilantro. Remove bay leaf.
