Lamb Albondiga Soup

Lamb Albondiga Soup

Preparation Time20 mins Cooking Time45 mins Makes 6 servings

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.

Nutritional Information


510 (1 serving)

Calories from Fat

260 (1 serving)

Total Fat

29g (1 serving)

Saturated Fat

11g (1 serving)


100mg (1 serving)


1460mg (1 serving)

Total Carbs

39g (1 serving)

Dietary Fiber

4g (1 serving)


11g (1 serving)


22g (1 serving)


10% (1 serving)


20% (1 serving)

Vitamin C

30% (1 serving)

Vitamin A

4% (1 serving)

Ingredients List
  1. 1 Tbsp. olive oil
  2. 3 cups onion, finely chopped, divided
  3. 4 cloves garlic, finely chopped
  4. 2 bay leaves
  5. 1 jar (1 lb. 8 oz.) pasta sauce
  6. 6 cups water
  7. 2 Tbsp. PLUS 1/2 tsp. Knorr® Chicken flavor Bouillon or Beef flavor Bouillon, divided
  8. 1 1/4 lbs. ground lamb
  9. 6 Tbsp. yellow cornmeal
  10. 1/4 cup milk
  11. 1 large egg
  12. 1/2 tsp. ground black pepper
  13. 1/2 tsp. ground cumin
  14. 1/2 cup chopped fresh cilantro, divided
  15. 1/2 cup uncooked long grain rice


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1. 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.