Tomato soup with mini lamb meatballs and yoghurt

Lamb and Mutton SA
6 servings Prep: 30 mins, Cooking: 30 mins
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A soup made with fresh yellow or red tomatoes, fresh turmeric and coconut milk flavoured with Middle Eastern sumac and Indian garam masala, served with mini lamb meatballs made with lamb mince and orange and lemon zest. Garnish with plain yogurt and fresh mint.

By Independent Contributor November 14 2022
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Ingredients (27)

For the mini meatballs
500 g lamb mince
1/2 cup pecorino romano cheese — grated
1/2 cup breadcrumbs
1 egg
2 tbsp fresh parsley — finely chopped
1 tsp ground cumin
1 tsp za'atar spice — or lemon pepper
1 tsp orange zest
1 tsp lemon zest
1 garlic clove — finely chopped
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp olive oil
For the soup
1/4 cup olive oil
2 carrots — diced
1 celery stalk — diced
1 medium onion — diced
3 spring onions — finely sliced
2 tsp fresh ginger — finely grated
1 tsp fresh turmeric — finely grated
1 tbsp garam masala
1 kg tomatoes — skins removed and pureed
1 tin coconut milk
1 tsp salt
1/2 cup plain yoghurt
1/4 tbsp fresh mint — finely sliced to garnish
1 tbsp sumac — to garnish
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Method:

Prepare the lamb

Make the miniature meatballs by mixing the lamb mince, pecorino, breadcrumbs, egg, parsley, cumin, zaatar, orange and lemon zest, garlic, salt and pepper together in a large bowl.

Using a small scoop or baller make small meatballs about 2 cm in size.

Heat the olive oil in a large frying pan over medium heat and fry the meatballs until lightly browned. Cover and place on the side until the soup is ready.

Prepare the soup

Using a medium sized saucepan, heat the oil over medium heat. Add the carrots, celery and onions. Sauté until soft but not brown. Add the spring onion, ginger, turmeric and garam masala. Cook until blended but not browned.

Add the tomato puree and coconut milk. Season with salt and pepper. Bring to the boil and reduce the heat to simmer until the vegetables are tender, about 20 minutes.

Remove the soup from the heat and blend in batches until the soup is smooth.

Taste and adjust the seasoning. Dish the soup up in bowls and top each with a dollop of yogurt, 4-5 meatballs, mint and a sprinkling of sumac.

Serve with some middle eastern flatbread.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.



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