Lamb Meatballs Soup

Ingredients

• 700 g lean ground lamb
• 1 cup fresh parsley, finely chopped
• 1 tsp. olive oil
• ¾ cup fresh parmesan, finely grated
• 4 garlic cloves, finely chopped
• 1 tsp. Herbes de Provence
• 1 tsp. fennel seed
• Salt and fresh ground pepper
• 3 shallots, cut into thin rings
• ¼ cup white wine
• 8 cups chicken broth
• 1 ½ cup frozen green peas
• 2 cups baby spinach

Preparation

1. In a large bowl, pour all the ingredients for the meatballs, add a generous dash of salt and pepper. Using your hands, blend well and form small meatballs, using approximately 1 tablespoon of mixture. Set aside.
2. Bring a large skillet to medium heat, add a little olive oil and brown the meatballs for 5-6 minutes until nicely coloured. Brown small quantities at a time and discard the excess fat between them. Set aside.
3. In a large casserole, add some olive oil and cook the shallots over medium heat for 2 minutes. Add white wine and mix. Let it simmer for 1 minute.
4. Add the chicken broth and bring to a boil. Turn the heat down to the low setting, add the meatballs and simmer for 10 minutes. Add the green peas and spinach, stir and cook for an additional 5 minutes. Taste and correct the seasoning, if necessary. Serve with baguette bread and premium cheese.