Lamb Meatball and Bean Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Simple and easy-this is a dinner for a quick night. Ingredients:
1 lb ground lamb |
1/2 cup chopped onion |
1 garlic clove, minced |
1 teaspoon ground cumin |
1/2 teaspoon salt |
2 cups chicken broth |
1 (10 ounce) package frozen chopped broccoli |
1 large tomato, chopped |
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can black-eyed peas, drained |
1/2 teaspoon crushed dried thyme leaves |
salt and pepper |
Directions:
1. Combine lamb, onion, garlic, cumin, and salt; mix lightly and shape into 1-inch meatballs. Brown the meatballs in large skillet over medium high heat turning occasionally.
2. Meanwhile bring broth to a boil in large saucepan; add the broccoli and tomato. Return to a boil; reduce the heat and cover.
3. When the meatballs are browned, remove from skillet with slotted spoon. Add to the broth.
4. Add the beans and thyme; simmer for 5 minutes. Season with salt and pepper.
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