Yel­low Tomato Soup with Lamb Meat­balls, Yo­gurt, and Mint

SERVES 4–6 Ac­tive: 1 hr. 10 min. • To­tal: 1 hr. 40 min.

SAVEUR - - Contents -

“Spices have al­ways fas­ci­nated me. I col­lect them from all over the world,” says Gior­gia Goggi, who ac­cents this soup with Mid­dle Eastern sumac and In­dian garam masala. If you can’t find fresh yel­low toma­toes, red will work just as well.

FOR THE MEAT­BALLS: Olive oil, for greas­ing 10 oz. fatty ground lamb ⅓ cup grated Pecorino Romano ¼ cup bread crumbs 1 large egg 2 Tbsp. minced Ital­ian pars­ley 1 tsp. finely grated or­ange zest ¼ tsp. finely grated le­mon zest 1 small gar­lic clove, grated ¾ tsp. kosher salt Freshly ground black pep­per

FOR THE SOUP:

¼ cup ex­tra-vir­gin olive oil 2 medium car­rots, diced 1 cel­ery stalk, diced 2 scal­lions, diced 2 Tbsp. finely grated fresh ginger 1 Tbsp. finely grated fresh turmeric 1 Tbsp. garam masala 2 lb. fresh yel­low toma­toes, puréed in a blender (4 cups) One 14-oz. can co­conut milk Kosher salt ¼ cup plain yo­gurt Thinly sliced mint leaves, for

gar­nish Ground sumac, for gar­nish

1 Make the meat­balls: Pre­heat the oven to 450°F. Lightly grease a piece of foil, then place it on a bak­ing sheet.

2 In a large bowl, add the lamb, Pecorino, bread crumbs, egg, pars­ley, zests, gar­lic, salt, and a pinch of black pep­per; stir with fin­gers. Roll into twenty-four 1-inch balls and ar­range on the pre­pared sheet. Bake un­til lightly browned, 8–10 min­utes.

3 Make the soup: In a medium pot, heat the oil over medium heat. Add the car­rots, cel­ery, scal­lions, ginger, turmeric, and garam masala; cook un­til fra­grant but not browned, 5 min­utes. Add the tomato purée and co­conut milk, and sea­son with salt; bring to a gen­tle sim­mer and cook, stir­ring oc­ca­sion­ally, un­til the veg­eta­bles are ten­der, about 20 min­utes.

4 Re­move and let cool slightly. Blend, work­ing in batches if needed, un­til the soup is smooth. Taste and ad­just the sea­son­ing as needed. Di­vide among 4–6 wide soup bowls. Top each with a dol­lop of yo­gurt, 4 or 5 meat­balls, mint, and sumac if us­ing.

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