8 main-course servings or 12 appetiser servings; makes 8 cups total
The author uses the bone left over from a roasted leg of lamb or lamb chops to help flavour this soup; we tested it with her Roasted Chicken Stock and were pleased with the results.
If you’re packing this soup to go, stash the parsley and cheese toppings and the meatballs in separate containers.
Make ahead: The stock can be refrigerated for up to 5 days or frozen for up to 4 months.
Method: For the soup 1. Trim the dark-green section from the leek; reserve for making vegetable broth, if you like. Halve the pale-green-and-white section lengthways. Rinse under cold running water, pat dry and cut crosswise into thin pieces.
2. Warm the olive oil in a large stockpot over low heat. Add the leek and garlic; cook, stirring, for five minutes, then add half the rosemary and half the thyme, season lightly with salt and pepper, and cook for one minute. Add the carrots and cook, stirring, for two minutes.
3. Add the lentils and the tomatoes with their juices, stirring until all the ingredients in the pot are coated. Increase the heat to high, add the roasted chicken stock and bring to a boil, then reduce the heat to low and add the remaining rosemary, remaining thyme and the parsley. Partially cover and cook for 45 minutes.
For the meatballs 1. Line a plate with paper towels. 2. Combine the ground lamb, garlic, rosemary, thyme, egg, cheese, panko and a generous sprinkling of salt and pepper in a medium bowl. Use your clean hands to mix the ingredients and form them into about 30 small meatballs.
3. Heat the olive oil with the canola in a large skillet over medium-high heat. Once the oils are shimmering, add the meatballs in batches and cook for about five minutes each time, rolling them around in the hot skillet, until evenly browned. (They will not be cooked through.) Use a slotted spoon to transfer them to the plate.
4. After the soup has cooked for 45 minutes, add the browned meatballs. Cover and cook for 30 to 45 minutes or until the lentils and carrots are tender, and the meatballs are cooked through. Taste, and add more salt and/or pepper as needed. If the soup tastes weak, uncover and cook over medium heat for 10 more minutes.
5. Ladle the soup into mugs or bowls, sprinkle with the parsley and/or the Parmigiano-Reggiano, and serve.
12 ounces ground lamb 1 clove garlic, finely chopped 1 1/2 ts chopped fresh rosemary 1 tbs chopped fresh thyme 1 large egg 1/2 cup freshly grated Parmigiano-Reggiano or pecorino Romano cheese
1/2 cup plain dried panko (Japanese breadcrumbs) Sea salt Freshly ground black pepper 1 tbs olive oil 1 1/2 tsp canola oil
1/2 cup packed finely chopped fresh parsley 1/2 cup freshly grated Parmigiano-Reggiano cheese