Denise says:

Will freeze
This soup is a meal in itself, warming and filling – a cross between a soup and a stew. I like to cook this the day before I plan to serve it to give the flavours a chance to infuse and strengthen. For me it also an opportunity for a healthy meal on an evening when I am really rushed for time to cook! Chunky bread is all that is needed to accompany this hearty recipe.
I have used beef stock as kosher lamb stock is difficult to find but it does give the soup a delicious flavour. The meatballs are cooked in the soup so make sure it is simmering before you add them to the pot – this ensures they do not fall apart!

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Serves: 6 people

Ingredients:

For the Meat balls
450g lamb mince
2 teaspoons dried cumin
Salt and freshly ground black pepper
1 egg
2 tablespoons Rakusens fine Matzah meal

For the Soup
2 onions – peeled and finely chopped
2 tablespoons olive oil
3 cloves garlic – peeled and finely chopped
2 tins 400g chick peas – drained
4 carrots – peeled and roughly chopped
1 tin 400g chopped tomatoes
2 litres (3 ½ pints) beef stock
Salt and freshly ground black pepper

To garnish
Sprigs of fresh coriander

Method

1)To make the meatballs, combine all the ingredients together in a food processor and combine. Remove the blade and with wet hands and make little balls the size of a large olive.
2)Heat the olive oil in a large saucepan. Sauté the onions, garlic and carrots for 5 minutes.
3)Add the chopped tomatoes, stock, chickpeas and season well. Bring to the boil and reduce the temperature down to simmering.
4)Add the meatballs and continue to cook for 20 minutes.

To serve the stylish way: Ladle out the soup into large bowls with the meatballs and garnish with sprigs of fresh coriander. Serve with chunky bread.
Tagged in: Lamb, Pesach, Sephardi, Shabbat