Name: Balkan Lamb Meatball Soup with Vegetables
Yield: Serves Four
Ingredients: 75 g/3 oz/¾ cup frozen peas; 50 g/2 oz runner (green) beans, cut into 2.5 cm/1 in pieces; 225 g/8 oz very lean minced (ground) lamb; 40 g/1½ oz/¼ cup short grain rice; 1 litre/1¾ pints/4 cups lamb stock; crusty bread, to serve; salt and ground black pepper; a pinch cumin; 3 tomatoes, seeded and chopped; 1 onion, chopped; a pinch allspice; 1 red (bell) pepper, seeded and finely diced; ½ celeriac, finely diced; 30 ml/2 tbsp chopped fresh parsley; 2 carrots, finely sliced; plain (all-purpose) flour, for coating; 1 onion, finely chopped; 1 potato, coarsely diced; 2 lemons, sliced

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This homey vegetable soup with meatballs is of Eastern European heritage. It can be stretched to feed the whole family, and your neighbours, too!

Ingredients

1 litre/1¾ pints/4 cups lamb stock
1

Soup

Method

Put the stock, all of the vegetables, the slices of lemon and a little seasoning in a large pan. Bring to the boil, then reduce the heat and simmer for 15–20 minutes.
Meanwhile, for the meatballs, combine the minced meat, rice and par