• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Spring lamb meatball broth

  • 4servings
  • 45minutes
  • 308calories

Add to MenuAdd to Calendar

Source: www.goodtoknow.co.ukReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B6, B9, H, C, E, P
MineralsNatrium, Chromium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450g lean lamb mince

  2. 1tbsp freshly chopped flat-leaf parsley

  3. 2tbsp freshly chopped mint

  4. 2 garlic cloves, peeled and crushed

  5. Salt and freshly milled black pepper

  6. 1tsp olive oil

  7. 1 1/5 litres hot vegetable stock

  8. 200ml white wine (dry or medium), or apple juice

  9. 4 sprigs fresh thyme leaves

  10. 200g baby carrots, scraped and halved, if large

  11. 200g baby onions or shallots, peeled

  12. 2 small leeks, finely sliced

  13. 200g peas or petit pois

  14. 100g baby spinach leaves, or shredded kale

  15. 2tbsp freshly chopped flat-leaf parsley, or chervil, to garnish

  16. Crusty bread, to serve

Instructions Jump to Ingredients ↑

  1. Place the mince into a large bowl with the herbs and garlic. Season, mix well and shape into 20-24 small meatballs.

  2. Heat the oil in a large non-stick pan and cook the meatballs for 3-4 mins or until brown on all sides.

  3. Add the stock, wine, thyme, carrots and onions. Bring to the boil, reduce the heat and simmer for 15-20 mins. From time to time, skim the surface of the broth, if necessary.

  4. Add the leeks and cook for a further 3-4 mins. Add the peas and cook for a further 2 mins, or until the vegetables are cooked.

  5. Remove from the heat and add the spinach or kale. Season, garnish with the herbs and serve with plenty of crusty wholemeal bread.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback