Skip to content
Looking for something?

Lamb Albondiga Soup

  • Cooking Time

  • Prep time

  • Serves

  • 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
  • 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.