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Spring Lamb Meatball Broth with Vegetables

  • Spring Lamb Meatball Broth with Vegetables

  • Serves 4

    25 mins prep time

    25 mins cook time


    recipe courtesy of our friends at Simply Beef & Lamb

     

    Spring Lamb Meatball Broth with Vegetables is a light yet nourishing dish that perfectly captures the freshness of the season while delivering comforting, savoury depth. Combining tender lamb meatballs, vibrant vegetables, and a fragrant broth, this recipe offers a wholesome and satisfying meal that feels both hearty and refreshing.

    The lamb meatballs are the heart of the dish, made from finely minced lamb mixed with herbs, garlic, and gentle seasoning. Shaped into small, delicate rounds, they are cooked until tender and juicy, releasing their rich flavour into the broth as they simmer. The natural richness of the lamb adds depth while still allowing the lighter ingredients to shine.

    The broth is clear, aromatic, and full of flavour, often infused with herbs such as parsley, thyme, or mint. It provides a warming base without feeling heavy, making the dish ideal for springtime dining. As the meatballs cook, their juices enrich the broth, creating a beautifully balanced and savoury liquid.

    A variety of fresh vegetables brings colour, texture, and brightness to the dish. Seasonal vegetables such as carrots, peas, leeks, and greens add a gentle sweetness and a satisfying bite. They are cooked just enough to remain tender while retaining their vibrant appearance and fresh flavour.

    The combination of tender meatballs, light broth, and fresh vegetables creates a harmonious balance that is both comforting and revitalising. Each spoonful offers a mix of textures and flavours, from the richness of the lamb to the delicate sweetness of the vegetables.

    Spring Lamb Meatball Broth with Vegetables is perfect served with crusty bread or enjoyed on its own as a wholesome meal. It’s a simple yet elegant dish that celebrates seasonal ingredients, offering warmth, nourishment, and a refreshing twist on traditional comfort food.

  • Ingredients

    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)

  • Method

    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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