Recipe Corner: Lamb and Mint Meatball Soup


By Christine Vartanian Datian


1 1/2 pounds ground lamb (ground turkey may be substituted for lamb)

8 cups low sodium chicken, beef or vegetable broth

1 medium onion, minced

1/2 green bell pepper, minced
1/2 cup fine bulgur

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2 cloves garlic, minced

2 tablespoons tomato paste

1/4 cup each fresh mint and parsley, chopped

1 teaspoon sea or Kosher salt

1/2 teaspoon each black pepper and ground cumin

1/4 teaspoon allspice

Dash of cayenne pepper and paprika


1 cup low sodium tomato sauce

Juice of one lemon

Crushed dried mint

Chopped fresh parsley and green onions (garnish)


In a large bowl, mix together the lamb, onions, bell pepper, bulgur, garlic, tomato paste, mint, parsley, salt, pepper, cumin, allspice and cayenne pepper and paprika until well combined.

Wet hands and form into small meatballs (about the size of a quarter); coat with flour and set aside on a tray.

Bring the broth to a full boil in a large pot, add the tomato sauce and lemon juice, and then drop in the meatballs one at a time.  Add a teaspoon or two of crushed dried mint to the broth, if desired.

Stir and cook meatballs for 10-12 minutes or until meatballs rise to the top of the broth.  Serve the meatballs with the broth garnished with parsley and green onions.  Top with a spoonful of yogurt or ricotta cheese, if desired.

Note:  One cup of any small pasta may be added to the broth when cooking the meatballs.  You can also add a handful of fresh chopped spinach or kale, if desired.

Serves 4-6.

*Christine’s recipes have been published in the Fresno Bee Newspaper, Sunset and Cooking Light Magazines and

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