The genius of this soup is how simple it is. You likely have all the ingredients on hand. Yet bringing them together with a whole lemon’s juice creates magic. Let’s get cooking!
Start by browning ground meat for the meatballs. I like an 80/20 mix of ground beef and pork for richness. Add chopped onion, garlic, egg, cumin, mint, oregano, salt, and pepper and mix well. Form into small, rough meatballs - they puff up as they cook.
While the meatballs brown, sauté carrots and peas in olive oil. Sprinkle with salt and pepper. Add chopped spinach at the end to wilt.
In another pot, combine chicken or vegetable broth with the meatballs and vegetables. Cook everything together for 8 minutes.
Now comes the secret ingredient! Squeeze the fresh juice of a whole lemon into the pot. Stir well so the tart juice infuses the broth. Add a pat of butter and extra chopped mint for brightness.
Ladle the soup into bowls and garnish with lemon wedges. Squeezing over additional lemon juice right before eating keeps the flavors vibrant.
That’s it! Simple ingredients turned spectacular with the zing of lemon. The tartness perks up the vegetables, complements the savory meatballs, and brings it all to life.
This lively lemon meatball soup is my new winter obsession. The from-scratch flavor and zip of lemon are an unbeatable combination. It warms me on the coldest days and makes me eager for a second bowl. I know this easy soup is about to become your new weekly tradition too!
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