Vegetable and Lamb Meatball Soup

Recipe Serves 4-6

MEATBALLS

• 1 pound ground Australian lamb shoulder
• 3 cloves garlic, peeled and crushed
• 1 lemon for zest, finely grated
• 1 tablespoon chervil, finely minced
• 1 cup fresh breadcrumbs

SOUP

• 2 tablespoons olive oil
• 1 golden onion, sliced
• 1 clove garlic, finely chopped
• 1 large carrot, finely chopped
• ½ head bibb lettuce, washed, crisped and dried
• 1 stalk celery, sliced
• 1 large boiling potato, peeled and sliced
• 1 ½ pounds tomatoes, canned, peeled
• 6 cups veal or beef broth
• 2 tablespoons tomato paste
• cumin powder, to taste
• sea salt and freshly ground pepper, to taste

1. Heat oil in a large pot and sauté onion until softened. Add garlic and sauté 2 minutes. Add remaining vegetables and sauté 5 minutes.
2. Add broth, tomato paste, cumin and seasonings, to taste. Bring slowly to simmering point, and cook for 30-45 minutes. Cool a little and blend until smooth. Warm through and adjust seasonings.
3. Mix all the lamb meatball ingredients together. Roll into small balls to make approximately 18. Drop into soup and cook for 12 minutes.
4. Serve meatballs in the soup, garnished with chervil.