Meatball soup with lamb and greens

Lamb Meatball Soup with Greens

When it comes to traditional recipes, lamb meatball soup is among the most cherished dishes, especially on festive days or when we want to indulge in an authentic and comforting taste. This rich soup, full of flavors and textures, is a true hug in a bowl, perfect for bringing family and friends together at the table. In this recipe, I will guide you step by step to prepare this delicacy.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6-8

Ingredients:
- 800 g bone-in lamb meat
- 3 carrots
- 2 parsnip roots
- 1-2 onions
- ½ celery
- 2 eggs
- 200 ml sour cream
- 600 ml homemade borscht
- 80-100 g rice
- 100 g sorrel
- fresh dill
- fresh lovage
- fresh tarragon
- salt
- pepper
- hot pepper (optional)

1. Preparing the borscht base
Start by cleaning the lamb meat, removing it from the bones while keeping the bones intact. These will be used to create a rich and flavorful broth. Place the bones in a large pot with cold water and add a teaspoon of salt. Bring to a boil and skim the broth to remove impurities. This step is essential for achieving a clear and tasty borscht.

2. Preparing the vegetables
Meanwhile, clean and chop the vegetables. Using a food processor, grate the carrots, parsnip, celery, and onion. This process will not only save time but will also allow the vegetables to blend perfectly into the borscht. In a pan, add a little oil and sauté the grated carrot to enhance its flavor for about 3-4 minutes.

3. Boiling the borscht
Once you have skimmed the bones, add the sautéed vegetables to the pot with the broth. Let it simmer over medium heat, and if necessary, top up with hot water. You should have a liquid full of flavor, which is the perfect base for your borscht.

4. Preparing the meatballs
After separating the lamb meat from the bones, finely chop it. In a bowl, combine the minced meat with the rinsed rice, eggs, chopped dill, salt, and pepper. If the mixture seems too wet, add a little flour to bind it. Form small meatballs, about the size of a walnut, and get ready to add them to the borscht.

5. Cooking the meatballs
When the borscht is boiling, carefully add the meatballs, making sure they do not stick together. The meatballs are ready when they rise to the surface, indicating they are cooked properly. This step is always a joy, as you will see how the borscht becomes richer in flavors.

6. Adding the borscht
Once the meatballs are cooked, add the homemade borscht. Bring everything to a gentle boil, stirring to blend the flavors. In a separate bowl, mix the egg yolks with the sour cream, adding 1-2 ladles of hot borscht to temper the sour cream. This will prevent the eggs from curdling suddenly. Pour the sour cream mixture into the pot and stir well.

7. Finishing the dish
Once you have mixed everything, turn off the heat and add the chopped lovage. If you want a bit of spiciness, now is the time to add the hot pepper, sliced thinly. Let the borscht rest for a few minutes before serving, to allow the flavors to meld perfectly.

8. Serving
Serve the borscht hot, with a slice of fresh homemade bread and, if desired, a drizzle of sour cream on top. This lamb meatball soup is ideal to be enjoyed alongside a fresh green salad or a mixed pickle, which will add a pleasant contrast of flavors.

Useful tips:
- Choose fresh lamb meat with a balanced amount of fat to achieve a richer borscht.
- If you can't find homemade borscht, you can use lemon juice or vinegar to add acidity.
- You can experiment with other vegetables, such as zucchini or bell peppers, to customize the recipe.
- The borscht is even better the next day, when the flavors have had time to develop.

Nutritional benefits:
This borscht is an excellent source of protein due to the lamb meat and rice, while the vegetables add essential vitamins and fiber. Dill and lovage are not just for flavor, but also for their antioxidant properties.

Estimated calories:
A serving of lamb meatball soup contains approximately 350-400 calories, depending on the amount of sour cream used.

Frequently asked questions:
1. Can I use pork instead of lamb?
Yes, but the flavors will be different. Lamb provides a specific flavor characteristic of this dish.
2. How can I adapt the recipe to make it easier?
You can reduce the amount of sour cream and use boneless lamb meat for quicker preparation.
3. What other sides go well with this borscht?
Homemade bread, polenta, or even a cheese pie are excellent options.

This lamb meatball soup recipe is more than just a dish – it’s a family story, a tradition passed down through generations. I invite you to try it and enjoy every bite! Enjoy your meal!