Lamb meatball soup is where its at! Last nights lamb meatballs were transformed today into a simple, easy soup that is both hearty in taste and flavor and light with its delicate broth and simple vegetables.
These meatballs are truly a two ingredient wonder, lamb is filled with delicious fat and so the flavor level is already a ten, adding in sautéed onions and a spoonful of pesto brings them up to a 15 and they are made in under 20 minutes!
Soup is one of those meals that I tend to crave the most on rainy or cold days. It feels warming for your insides and satisfies that cozy feeling your always looking for ( it always makes me want to curl up on the couch with a fire and a book, which I am totally about to do!). Most soups can be made with anything thats in your pantry or fridge that needs to be used up or repurposed. I tend to make bigger batches and then freeze them in servings of 2 for those nights when Tyler and I don’t feel like cooking but want something homemade.
This soup came together with a single carrot, celery stalk, half of a sweet potato, some diced onions and garlic and some left over greens, simple and delicious.
1/2 pound of ground lamb
1 white onion diced
3 cloves of garlic minced
1 tablespoon of my pesto ( on my recipe page or store bought!)
1 carrot peeled and sliced
1 celery stalk diced
1 sweet potato diced
1 tablespoon of EVOO
1 cup of chopped kale without the stalks
1 cup of chopped spinach
1 box of chicken stock or both
salt and pepper to taste
in a sautéed pan add in 1/2 of the diced white onion and sauté until tender. Add to a bowl with the tablespoon of pesto and the ground lamb. Form into meatballs and bake at 350 for 13 minutes until juicy.
While the meatballs are cooking, in a pot add the other half of the white onion, the EVOO, and the minced garlic. Saute until the garlic is potent and gives off its aroma.
Add in the carrot, celery and sweet potato and cover for 4 minutes to soften.
Throw in your greens and give it a quick steam before adding your broth. By this point the meatballs are done and you can throw those in as well.
Cover and let simmer for at least 20 minutes before serving.