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