Lamb Meatball Soup (Sopa de Albondigas) Recipe

This Lamb Meatball Soup is flavorful, hearty - and healthy. You'll love the fresh flavorful homemade meatballs with ground lamb (that cook right in the soup), tender vegetables, and potatoes in a delicious herb broth with spinach and lemon. Cozy up with a bowl of this soup and a slice of crusty bread!

One Pot Wonder

One of my favorite things about making this lamb meatball soup recipe is being able to use one single large stock pot to saute my mirepoix ( onions, celery, carrots), simmer, and cook meatballs until finished. No frying or baking any meatballs - thank goodness for that!

Loaded!
This soup is loaded with delicious ingredients, such as freshly made lamb meatballs, fresh onions, celery, carrots, potatoes, fennel, tomatoes, spinach, and lots of delicious herbs and seasonings! This is one hearty soup that you can serve on its own or serve with a light side like a salad.




Ingredients
1 pound ground lamb
1/4 cup finely chopped fresh mint
1 tablespoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 egg
1 tablespoon vegetable oil
1/3 cup finely chopped white onion
2 tablespoons tomato paste
2 stalks celery, finely chopped
1 ear of corn, kernels cut off the cob
1 carrot, peeled and finely chopped
6 cups low-sodium chicken broth
1 bay leaf
1 whole serrano chile

Directions:

1. In a large mixing bowl, mix together the ground lamb, mint, salt, pepper and egg. Using clean hands, mix until well combined. Measure 1 tablespoon of the meat mixture and roll in the palm of your hands to form a meatball. Place the formed meatballs on a parchment-lined baking sheet. You should have enough to make 16 to 18 meatballs.
2. In a heavy saucepan, heat the vegetable oil on medium-high heat. Add the onions and tomato paste and cook, stirring, until the onions are softened and the tomato paste is cooked into the onions, about 3 minutes. Add the celery, corn and carrots. Saute until soft, about 2 minutes. Add the chicken broth. Bring to a boil, and then add the lamb meatballs (albondigas) and the bay leaf. Score the serrano chile by finely slicing it down the middle, being careful not to fully cut it in half, and add to the pot. Lower the heat and cover. Simmer for 35 minutes.
3. Using a large spoon, skim the grease off the top of the soup and discard. Season the soup with salt and pepper.