Tuesday, August 12, 2014

Garlicky lamb meatball soup with Cranberry Beans

First time I try these fresh Romano beans, or cranberry beans, and boy are they gorgeous!
I think these fresh beans are becoming one of my favourite things, this year I've taken every opportunity to scoop up fresh fava beans anywhere I find them. There is nothing easier and more delicious when you can just shell them, lightly boil them and then add them to recipes or just mash them up with a bit of fresh garlic, drizzle of GOOD olive oil and squeeze of fresh lemon juice... on toast or just eat it with a spoon!

With these beans I wanted to do something more hearty and warm so it's lamb meatball soup today. Mini summer lamb meatballs in a garlicky chicken broth with romano beans and tiny pastas.

Start by shelling your romano/cranberry beans and boil them for 15-20 minutes or until tender in a smalls saucepan of water. Add salt half way through cooking. (if you prefer you could boil them in stock)

Start with the meatballs:

1 lb ground lamb
1 tbsp chopped fresh parsley
1/2 tsp fresh thyme, minced
zest of half a lemon
salt and black pepper
1 tsp lemon juice
1 clove smashed garlic

Blend it all together and form small balls. Fry the meatballs in olive oil in a large pot. They will stick so just let them be until they release themselves from the bottom of the pan, it's ok if you only brown one side.

Set the meatballs aside and in the oil used from frying the meatballs (you can remove some if there is too much) sautee the pasta noodles (toast them!) on medium high heat stirring constantly until they look toasty and golden.

Add your fresh garlic, soup cube and water. Cook until noodles are al dante.

Add meatballs to bowl, top with drained pasta and beans. Add fresh broth over (to avoid the soup looking murky unless you prefer to have some thickness them use the noodle broth)
 Top and garnish with fresh thyme. Enjoy!

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