Lemony Lamb Meatball Soup with Rice
By Jessica RudolphPublished on December 19, 2024
Time
45 minutes
Yield
serves 4
Ingredients
1 pound ground lamb ¼ cup milk 3 tablespoons panko bread crumbs 2 tablespoons minced fresh dill, divided2 teaspoons grated lemon zest plus 2 tablespoons juice1½ teaspoons table salt, divided½ teaspoon pepper 2 tablespoons extra-virgin olive oil, plus extra for serving1 pound leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly8 cups chicken broth ¾ cup long-grain white rice
Before You Begin
Serve soup with crusty bread and/or a green salad.
Instructions
- Add lamb, milk, panko, 1 tablespoon dill, lemon zest, ¾ teaspoon salt, and pepper to large bowl and mix until fully combined. Form mixture into 1-inch meatballs (you should have 28 to 32 meatballs) and arrange on large plate. Refrigerate until needed. (Meatballs can be covered with plastic and refrigerated for up to 24 hours.)
- Heat oil in Dutch oven over medium-high heat until shimmering. Add leeks and remaining ¾ teaspoon salt and cook until softened and beginning to brown, 6 to 8 minutes. Add broth and rice, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until rice is almost tender, about 8 minutes.
- Add meatballs to pot. Return soup to simmer and cook, stirring occasionally, until meatballs are cooked through and rice is tender, 3 to 5 minutes. Stir in lemon juice and remaining 1 tablespoon dill. Season with salt and pepper to taste. Serve, drizzling with extra oil.
Time
45 minutesYield
serves 4Ingredients
1 pound ground lamb
¼ cup milk
3 tablespoons panko bread crumbs
2 tablespoons minced fresh dill, divided
2 teaspoons grated lemon zest plus 2 tablespoons juice
1½ teaspoons table salt, divided
½ teaspoon pepper
2 tablespoons extra-virgin olive oil, plus extra for serving
1 pound leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
8 cups chicken broth
¾ cup long-grain white rice
Ingredients
1 pound ground lamb
¼ cup milk
3 tablespoons panko bread crumbs
2 tablespoons minced fresh dill, divided
2 teaspoons grated lemon zest plus 2 tablespoons juice
1½ teaspoons table salt, divided
½ teaspoon pepper
2 tablespoons extra-virgin olive oil, plus extra for serving
1 pound leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
8 cups chicken broth
¾ cup long-grain white rice
Ingredients
1 pound ground lamb
¼ cup milk
3 tablespoons panko bread crumbs
2 tablespoons minced fresh dill, divided
2 teaspoons grated lemon zest plus 2 tablespoons juice
1½ teaspoons table salt, divided
½ teaspoon pepper
2 tablespoons extra-virgin olive oil, plus extra for serving
1 pound leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
8 cups chicken broth
¾ cup long-grain white rice
Why This Recipe Works
Lemon and dill added a lively burst to this simple, comforting meal. The rich flavor of the lamb made the meatballs and soup very hearty.
Before You Begin
Serve soup with crusty bread and/or a green salad.
Instructions
- Add lamb, milk, panko, 1 tablespoon dill, lemon zest, ¾ teaspoon salt, and pepper to large bowl and mix until fully combined. Form mixture into 1-inch meatballs (you should have 28 to 32 meatballs) and arrange on large plate. Refrigerate until needed. (Meatballs can be covered with plastic and refrigerated for up to 24 hours.)
- Heat oil in Dutch oven over medium-high heat until shimmering. Add leeks and remaining ¾ teaspoon salt and cook until softened and beginning to brown, 6 to 8 minutes. Add broth and rice, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until rice is almost tender, about 8 minutes.
- Add meatballs to pot. Return soup to simmer and cook, stirring occasionally, until meatballs are cooked through and rice is tender, 3 to 5 minutes. Stir in lemon juice and remaining 1 tablespoon dill. Season with salt and pepper to taste. Serve, drizzling with extra oil.
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