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Title: Lamb Meatball and Vermicelli Soup
Categories: Soup Pasta
Yield: 6 Servings
| 180 | g | Vermicelli |
| 1 | Stick celery | |
| 1 | md | (350g) leek |
| 1 | sm | Carrot |
| 1 | sm | Red pepper |
| 500 | g | Minced lamb |
| 1 | sm | Onion, chopped |
| 1 | Clove garlic, crushed | |
| 1 | tb | Chopped fresh rosemary |
| 1 | tb | Chopped fresh parsley |
| 1/2 | ts | Ground cumin |
| 1 | Egg, lightly beaten | |
| 1/2 | c | Stale breadcrumbs |
| 2 | tb | Oil |
| 1 3/4 | l | (7 cups) beef stock |
Add vermicelli to large pan of boiling water, boil, uncovered, until just tender, drain. Cut celery, leek, carrot and pepper into thin strips about 5cm long.
Combine mince, onion, garlic, herbs, cumin, egg and breadcrumbs in bowl. Roll level tablespoons of mixture into balls. Heat oil in pan, add meatballs, cook until browned; drain. Bring stock to boil in pan, add vegetables and meatballs, simmer, uncovered, until vegetables are tender. Add vermicelli, stir until hot.
Posted by : Sue Rykmans.
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