delicious meat ball and olive soup.
Preparation Time : 20-25 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Lamb mince 300 grams
Green olives, pitted 1/2 cup
Onions 3 medium
Egg, beaten 1
Tomatoes, quartered 4-5 medium
Green chillies, slit 2
Lamb stock 8 cups
Garlic, chopped 5 cloves
Fresh coriander leaves, chopped 1/2 cup
Olive oil 1 tablespoon
Salt to taste
METHOD
Chop two onions finely and quarter the rest. Mix the lamb mince, chopped onion, egg and salt together in a large bowl. Form into one inch meatballs and set aside. Place the tomatoes and green chillies in a saucepan, add two cups of stock and bring to a boil. Reduce heat and simmer for about fifteen minutes or until the tomatoes have softened. Drain and transfer contents into a blender along with the quartered onions, garlic, coriander leaves and green olives. Blend until smooth and strain. Heat the oil in the saucepan, pour in the tomato mixture and bring to a boil. Add the rest of the lamb stock and salt and bring the mixture to a boil again. Add the meatballs and simmer, covered, till the meatballs are completely cooked. Serve hot.
Preparation Time : 20-25 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Lamb mince 300 grams
Green olives, pitted 1/2 cup
Onions 3 medium
Egg, beaten 1
Tomatoes, quartered 4-5 medium
Green chillies, slit 2
Lamb stock 8 cups
Garlic, chopped 5 cloves
Fresh coriander leaves, chopped 1/2 cup
Olive oil 1 tablespoon
Salt to taste
METHOD
Chop two onions finely and quarter the rest. Mix the lamb mince, chopped onion, egg and salt together in a large bowl. Form into one inch meatballs and set aside. Place the tomatoes and green chillies in a saucepan, add two cups of stock and bring to a boil. Reduce heat and simmer for about fifteen minutes or until the tomatoes have softened. Drain and transfer contents into a blender along with the quartered onions, garlic, coriander leaves and green olives. Blend until smooth and strain. Heat the oil in the saucepan, pour in the tomato mixture and bring to a boil. Add the rest of the lamb stock and salt and bring the mixture to a boil again. Add the meatballs and simmer, covered, till the meatballs are completely cooked. Serve hot.
