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  • 1 pound very lean ground lamb
  • ½ cup minced onions
  • 1 large egg
  • ½ cup fine bread crumbs
  • 2 tablespoons minced fresh mint
  • 1 teaspoon minced fresh parsley
  • ¼ teaspoon ground cumin
  • Salt and pepper to taste
  • 1 recipe of Lentil Soup
  • 1 cup chopped fresh tomatoes
  • 2 cups chopped fresh Swiss chard
  • 2 bay leaves
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh sage
  • Grated zest of 1 lemon
  • 1 teaspoon fresh lemon juice
  • 2 cups chicken stock

Combine lamb, onions, egg, bread crumbs, mint, parsley, cumin, salt and pepper. When well blended, form into small meatballs no larger than ½" in diameter. Cover and refrigerate for 1 hour.

Combine remaining ingredients in heavy stockpot over high heat. When soup comes to a boil, stir in chilled meatballs, a few at a time. When all meatballs have been added, lower heat and continue to cook for about 15 minutes or until meatballs are done. Discard bay leaves before serving. Serve hot.