Lamb Balls Soup

 

Lamb is a nice alternative to beef. It has a slightly stronger flavor, and is lean. 

When lamb is ground, seasoned, and cooked into a meatball, it makes a mild and tender meal. It compliments soup very well.  Here is my lamb balls recipe 

DIRECTIONS:

Start by making your lamb balls 

Mix 1 pound ground lamb with a few shakes of:

Cumin, paprika, ground herbs, garlic salt, Parmesan cheese, and a hot sauce

Form into 8 lamb balls, and bake @450 for 15 minutes

While your balls are baking, shred one cup of carrots, cut up one bunch of green onions, and one bunch rainbow chard (or green of your choice)  Separate the stalk and leaf.  Save leaf for later

Once baked, add the lamb balls to your crockpot 

SOUP FIXINGS:

Top the lamb balls with onion, one cup shredded carrots, and chard stalk pieces 

Add one small can of corn undrained, 1 can diced tomatoes 

 and 1 can cannellini beans, drained and rinsed 

Next add 16 Oz beef broth and 3 Oz tomato paste

Cook on low for 6 hours. After 6 hours, stir in your chopped chard leaf and a little seasoning, cover for 30 more minutes 

Finally, you have it;

Perfect lamb balls 

Add Parmesan cheese or hot sauce to your bowl to finish it off  however you prefer. 

Good balls deserve a good beverage. A few weeks ago I missed a maple syrup festival because of crappy weather. Well, as luck would have it, my favorite local farm and winery/draft beer hut has a keg of the special maple red ale a hometown brewery made for the event