Spicy Lamb and Risoni Soup

Some nights you just want soup, while everyone else wants meat or pasta. Well, this spicy lamb and risoni soup caters to everyone. When serving, fussy diners can get as much, or as little, of each of those ingredients as they wish.

This recipe is an adaptation of Donna Hay’s Spicy Lamb and Lentil Soup. I can’t find an online link, but it’s from her book Simple Dinners. Naturally, you can use lentils instead of risoni, but I felt the pasta gave the soup a lovely texture.

What’s great about this recipe, is that once the meatballs are made (which can be done hours in advance, then refrigerated) it’s pretty much a 15 minute dish. It’s also excellent reheated the next day. The natural yoghurt, stirred through the soup, against the taste of the lamb, paprika, spinach and harissa is 👩‍🍳💋.

“I live on good soup, and not on fine language.”

–Molière, Les Femmes Savantes (The learned women), Act 2 Scene VII. Source: Project Gutenberg

Spicy Lamb & Risoni Soup

Based on Donna Hay's Spicy Lamb & Lentil Soup. Sunday night sensation.

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Course: Main Course

Servings: 6

Ingredients

Meatballs

• 500 g lamb mince (1.1 lb ground lamb)
• 2 tbsp harissa (Donna Hay's original has 2 tbsp harissa to 375g meat, so you can increase this, but I found the spice level fine)
• 1-2 tsp smoked paprika (to taste)
• 1 lightly beaten egg. You may not need all of this, just enough to bring the meatball together, as they can become tough
• ¾ cup fresh breadcrumbs

Soup

• 1.5 litre low salt chicken stock (6.3 cups)
• 1 onion, chopped
• 4 garlic cloves, minced
• 1½ cups risoni
• 120 g baby spinach leaves (4 ounces)
• thick natural yoghurt
• lemon juice to taste
• olive oil, butter, salt, pepper, herbs (dill, parsley)

Instructions

Meatballs

• Mix together all the meatball ingredients except the egg. Then add in egg, just enough for the combination to hold together. You may, or may not use all the egg. Roll mixture into golf-ball sized balls. You should get about 20. Put on a plate, cover with cling film and keep in fridge until required.

Soup

• In a deep pan, fry onion in a little olive oil and butter until translucent.
• Add in garlic until fragrant, then pour in stock. Bring to a boil and lower to a fast simmer.
• Add risoni and cook for eight minutes.
• Add meatballs and cook, turning occasionally for 5-7 minutes.
• When meatballs are cooked, stir through baby spinach until it wilts, and season. Add a little lemon juice for added freshness to taste. I probably ended up adding about a tablespoon.
• Serve with dollops of natural yoghurt and herbs.