Thursday, November 21, 2013

The Foodie Files

I was craving a bowl of really delicious soup yesterday and was so excited when I came up with this hearty vegetable and lamb meatball recipe.  It's a perfect way to combat the cold and really, really tasty. Hope you love it!

64 oz chicken broth
64 oz water
1 zucchini, cubed
1 yellow squash, cubed
1 cup carrots, chopped
1 large red potato, cubed
3 large stalks of celery, diced
1 1/2 large cups kale
1 lb ground lamb
1 TBS parsley, chopped
1 egg
1/4 cup grated parmesan cheese
1/4 cup breadcrumbs
Salt and pepper to taste

Pre-heat oven to 400 degrees.  Pour chicken broth and water in a large pot and add zucchini, squash, carrots, potato and celery.  Set over medium-low heat, cover and let cook for 20 minutes.  

Make meatballs by thoroughly mixing ground lamb, parsley, breadcrumbs, parmesan cheese, egg, salt and pepper and rolling into 1 inch balls.  Grease a baking sheet with extra virgin olive oil and place meatballs at least an inch and a half apart.  Bake for 20 minutes. 

Bring soup to a rolling boil, then return to medium heat.  Add meatballs and kale, cover and cook for 20 additional minutes.  Serve and enjoy!


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