Creamy Lemon Soup with Lamb Mint Meatballs Recipe

Posted by
Rate It!
Creamy Lemon Soup with Lamb Mint Meatballs
Add your photo!



  1. Make meatballs: In a large bowl, combine egg, panko, milk, garlic, lemon zest, mint, parsley, salt, and pepper and let sit a few minutes for crumbs to soften. Add lamb, breaking up with your fingers, and mix well with your hands.
  2. With wet hands, form meat mixture into 3/4-in. balls (use about 3/4 tsp. for each) and set on a rimmed baking sheet. Chill until a little firmer, about 15 minutes.
  3. Meanwhile, make soup: In a large covered pot, bring broth and zest to a simmer. Add rice and simmer over low heat, partially covered, until rice is al dente, about 20 minutes.
  4. While soup simmers, heat oil in a large, heavy frying pan (preferably nonstick) over medium-high heat. Cook meatballs in 2 batches, turning once, to brown on 2 sides, about 6 minutes total. Shake pan, rolling meatballs around to brown a little further. With a slotted spoon, transfer meatballs to paper towels.
  5. With a slotted spoon, remove zest from soup and discard. Add meatballs and bring to a simmer over high heat. Turn off heat.
  6. In a medium bowl, whisk eggs to blend and add lemon juice. Whisk in a ladle of hot soup. One at a time, whisk in about 5 more ladles of soup, then return mixture to pot. Rewarm over low heat if needed. Serve immediately with more mint and parsley.
  7. Mastering meatballs. They sound rustic, but they're delicate things that suffer from over-handling. Here are tips for making them come out right.
  8. Mixing: Always start by mixing the bread crumbs (which keep the meatballs from getting tough), any liquids, and seasonings—then add the meat. Stop when the mixture looks evenly blended; don't overwork it.
  9. Forming: Dampen your hands with cold water to keep the meat mixture from sticking while you roll it into balls. If it's still sticky, let it sit for a few minutes in the fridge.
  10. Browning: A good crust helps meatballs retain their shape—important if they're going to simmer in a thick sauce. If you plan to eat them on their own or add them to broth, though, a light pan-frying will do the trick.
  11. Note: Nutritional analysis is per 1 1/2-cup serving.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2081.28 Kcal (8714 kJ)
Calories from fat 1183.23 Kcal
% Daily Value*
Total Fat 131.47g 202%
Cholesterol 910.75mg 304%
Sodium 5797.27mg 242%
Potassium 2428.02mg 52%
Total Carbs 107.5g 36%
Sugars 3.14g 13%
Dietary Fiber 4.16g 17%
Protein 95.37g 191%
Vitamin C 10.4mg 17%
Vitamin A 0.7mg 25%
Iron 98.9mg 549%
Calcium 400.2mg 40%
Amount Per 100 g
Calories 83.8 Kcal (351 kJ)
Calories from fat 47.64 Kcal
% Daily Value*
Total Fat 5.29g 202%
Cholesterol 36.67mg 304%
Sodium 233.41mg 242%
Potassium 97.76mg 52%
Total Carbs 4.33g 36%
Sugars 0.13g 13%
Dietary Fiber 0.17g 17%
Protein 3.84g 191%
Vitamin C 0.4mg 17%
Iron 4mg 549%
Calcium 16.1mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 51.8
  • 54

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top