Ali Slagle's lamb meatball soup (with chickpeas)

Ali Slagle's lamb meatball soup with Primary Beans Chickpeas

 

Tangy and sinus-clearing like sopa de lima, consomé de barbacoa, and Tex-Mex tortilla soup.

Note from Primary Beans: For an even tastier result without much extra lift, try swapping the cans for freshly cooked chickpeas (approx. ½ lb dried). We love the enhanced texture as well as the aromatic broth you can use instead of the canned stuff :)

Serves 4.

Featured bean: Chickpea

Take 'em from dried to cooked with our guide

Print recipe here

 

Ingredients

  • Carrots
  • Red onion
  • Ground lamb
  • Chicken stock
  • Cilantro
  • Bay leaves
  • Chickpeas
  • Tortilla chips
  • Lime

 

Steps

  1. Cut 2 large carrots into ¼-inch pieces. Finely chop 1 large red onion. In a medium bowl, season 1 pound ground lamb with 1 teaspoon salt and some pepper.
  2. In a large Dutch oven or pot, heat ¼ cup olive oil over medium-high. Add the carrots and all but a handful of the red onion, season with S&P, and cook until softened and browned in spots, 3 to 5 minutes.
  3. Add 4 cups chicken stock, 2 cups water, 6 or so cilantro sprigs, and 4 bay leaves. Season with S&P, bring to a boil, then reduce the heat to medium and simmer until the broth is flavorful, 5 to 7 minutes.
  4. Add 2 (15-ounce) cans chickpeas, including their liquid. Use a tablespoon measuring spoon to plop lamb meatballs into the broth. Simmer, stirring gently and occasionally, until the lamb is cooked through (160°F), 5 to 7 minutes. (Keeps for 4 days in the fridge.)
  5. Finely chop ½ cup cilantro, stems and all. Remove the soup from the heat and discard the bay leaves and cilantro sprigs. Season to taste with S&P. Crumble some salty tortilla chips into serving bowls, then spoon the soup on top. Add the remaining red onion, chopped cilantro, and a lot of fresh lime juice.


Reprinted from I Dream of Dinner. Copyright © 2022 by Alexandra Slagle. Photographs copyright © 2022 by Mark Weinberg. Published by Clarkson Potter, an imprint of Random House. For online, a link to method of purchase is required (e.g. Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org or any online bookseller of your choice.

Alubia bean dip with garlic confit and 'nduja oil

Alubia bean dip with garlic confit and 'nduja oil

Turkey & bean chili with delicata squash

Turkey & bean chili with delicata squash

Ali Slagle's swordfish with asparagus and Primary Beans Organic Alubia beans

Ali Slagle's swordfish with asparagus & little beans