Tomato Soup with Lamb Meat­balls

AC­TIVE TIME: 20 min. TO­TAL TIME: 31⁄2 hrs. SERVES: 4

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2 onions, diced

4 cloves gar­lic, minced

4 Tbs. olive oil, di­vided

1 lb. ground lamb

1⁄4 cup minced cilantro

1 tsp. ground cumin

1 (28 oz.) can tomato puree

2 cups low-sodium chicken stock

In skil­let over medium heat, sauté onions and gar­lic in 2 Tbs. olive oil 5 min. or un­til start­ing to soften. Spoon half of mix­ture into slow cooker; trans­fer re­main­ing mix­ture to bowl. To bowl, add lamb, cilantro and cumin. Mix; form into 1" balls. In skil­let over medium, heat 2 Tbs. oil; brown meat­balls in batches and place in slow cooker. Add puree and stock; cook on high 3 hrs. Per serv­ing: Cal. 553 Pro. 25g Carb. 25g Fiber 5g Sug. 12g Chol. 83mg Sod. 1,129mg

To­tal fat: 41g Sat. 13g Trans. 0g

DAIRY-FREE

GLUTEN-FREE

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