Eastern Meat Ball Soup

Recipe Ingredients

1/3 cup	78ml	Lentils
1 cup	62g / 2.2oz	Onion - chopped (medium)
2 cups	220g / 7.8oz	Carrots - chopped (small)
1		Celery stalk - chopped
2 1/2 tablespoons	37ml	Oil
1/2 lb	227g / 8oz	Tomatoes
1 teaspoon	5ml	Grated fresh ginger
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Cumin
1/4 teaspoon	1.3ml	Freshly-ground black pepper
6 cups	1422ml	Beef stock
1 lb	454g / 16oz	Ground lamb
1/3 cup	78ml	Chicken stock
4 tablespoons	60ml	Plain flour
1 teaspoon	5ml	Salt
1		Garlic clove - minced
1 1/2 tablespoons	22ml	Chopped fresh parsley

Recipe Instructions

Put lentils in a saucepan with enough water to cover. Bring to a boil and boil for three minutes. Remove from heat and allow to stand for one hour. Return to the heat and simmer for one hour. Add a little more water if necessary. Drain.

Saute the onion, carrots and celery in the oil until the onion is transparent. Put into the crockery pot. Add the lentils, tomatoes, ginger, salt, cumin, pepper and beef stock. Cover and cook on the LOW setting for four hours.

Mix together the ground lamb, chicken stock, flour, salt, garlic and parsley. Form into small balls and drop into the soup. Cook for another 45 minutes.

This recipe yields 6 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.