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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.

  • 1 Tbsp. olive oil
  • 3 cups onion, finely chopped, divided
  • 4 cloves garlic, finely chopped
  • 2 bay leaves
  • 1 jar (1 lb. 8 oz.) pasta sauce
  • 6 cups water
  • 2 Tbsp. PLUS 1/2 tsp. Knorr® Chicken flavor Bouillon or Beef flavor Bouillon, divided
  • 1 1/4 lbs. ground lamb
  • 6 Tbsp. yellow cornmeal
  • 1/4 cup milk
  • 1 large egg
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. ground cumin
  • 1/2 cup chopped fresh cilantro, divided
  • 1/2 cup uncooked long grain rice



Amount per serving

Calories from Fat260
Total Fat29g
Saturated Fat11g
Trans Fat0g
Total Carbs39g
Dietary Fiber4g
Vitamin C30%
Vitamin A4%


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 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.
  • 2 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.