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Spring Lamb Meatball Broth with Vegetables

Spring Lamb Meatball Broth with Vegetables

A delicious use of these seasonal ingredients, combining the sweet yet delicate flavour of the lamb with the herbs makes this dish hard to beat.

serves 4

25 mins
prep time

25 mins
cook time

recipe courtesy of our friends at Simply Beef & Lamb

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You'll Need

  • 450g / 1lb lean lamb mince (10% fat)
  • 15ml / 1 tbsp freshly chopped flat-leaf parsley
  • 30ml / 2 tbsp freshly chopped mint
  • 2 garlic cloves, peeled and crushed
  • Salt and freshly milled black pepper
  • 5ml / 1 tsp olive oil
  • 1.2L / 2 pints good, hot vegetable stock
  • 200ml / 7floz white wine (dry or medium) or apple juice
  • 4 sprigs fresh thyme leaves
  • 200g / 7oz baby carrots, scraped and halved, if large
  • 200g / 7oz baby onions or shallots, peeled
  • 2 small leeks, finely sliced
  • 200g / 7oz peas or petit pois
  • 100g / 4oz baby spinach leaves, or shredded kale
  • 30ml / 2 tbsp freshly chopped flat-leaf parsley or chervil, to garnish (optional)


  1. Place the mince into a large bowl with the herbs and garlic. Season, mix well and shape into 20-24 small meatballs.

  2. Heat the oil in a large non-stick pan and cook the meatballs for 3-4 minutes or until brown on all sides.

  3. Add the stock, wine, thyme, carrots and onions. Bring to the boil, reduce the heat and simmer for 15-20 minutes. From time to time skim the surface of the broth if necessary.

  4. Add the leeks and cook for a further 3-4 minutes. Add the peas and cook for a further 2 minutes, or until the vegetables are cooked.

  5. Remove from the heat and add the spinach or kale. Season, garnish with the herbs and serve with plenty of crusty wholemeal bread.

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