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Lamb Albondiga Soup
Finally, a soup you can eat with a fork and a spoon. This Lamb Albondiga Soup recipe lets lamb meatballs shine in a tomato sauce and rice-based broth.
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45 mins
Cooking Time
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Medium
Difficulty
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20 mins
Prep Time
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6 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 510.0 |
| Calcium (g) | 10.0 % |
| Carbohydrates (g) | 39.0 g |
| Cholesterol (g) | 100.0 mg |
| Fat (g) | 29.0 g |
| Fiber (g) | 4.0 g |
| Iron (g) | 20.0 % |
| Protein (g) | 22.0 g |
| Saturated Fat (g) | 11.0 g |
| Sodium (g) | 1460.0 mg |
| Sugars (g) | 11.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Heat olive oil in 8-quart saucepot over medium-high heat and cook 1-1/2 cups onion, 1/2 of the garlic and bay leaves, stirring occasionally, 5 minutes or until onion is tender. Stir in sauce, water and 2 tablespoons Knorr® Chicken flavor Bouillon. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes.
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Meanwhile, combine ground lamb, cornmeal, milk, egg, remaining 1/2 teaspoon Bouillon, pepper, cumin, remaining 1-1/2 cups onion, garlic and 1/4 cup cilantro in medium bowl; shape into 1-inch meatballs. Stir rice and meatballs into soup and bring to boil, stirring occasionally. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until rice is tender and meatballs are done. Season, if desired, with salt and pepper. Stir in remaining cilantro. Remove bay leaf.
Hints & Tips
Cost per recipe*: $9.54.
Cost per serving*: $1.59.
*Based on average retail prices at national supermarkets.
Cost per serving*: $1.59.
*Based on average retail prices at national supermarkets.
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