Serves: 4
Prep time: 10 mins
Cooking time: 35 mins
Total time: 45 mins
Ingredients
450g lean lamb mince(Don't like lamb? Try with beef meatballs instead)
1tbsp freshly chopped flat-leaf parsley
2tbsp freshly chopped mint
2 garlic cloves, peeled and crushed
Salt and freshly milled black pepper
1tsp olive oil
1.2 litres hot vegetable stock
200ml white wine (dry or medium), or apple juice
4 sprigs fresh thyme leaves
200g baby carrots, scraped and halved, if large
200g baby onions or shallots, peeled
2 small leeks, finely sliced
200g peas or petit pois
100g baby spinach leaves, or shredded kale
2tbsp freshly chopped flat-leaf parsley, or chervil, to garnish (optional)
Crusty bread, to serve
Recipe Method
Place the mince into a large bowl with the herbs and garlic. Season, mix well and shape into 20-24 small meatballs.Heat the oil in a large non-stick pan and cook the meatballs for 3-4 mins or until brown on all sides.
Add the stock, wine, thyme, carrots and onions. Bring to the boil, reduce the heat and simmer for 15-20 mins. From time to time, skim the surface of the broth, if necessary.
Add the leeks and cook for a further 3-4 mins. Add the peas and cook for a further 2 mins, or until the vegetables are cooked.
Remove from the heat and add the spinach or kale. Season, garnish with the herbs and serve with plenty of crusty wholemeal bread.
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| Tasty Lamb or meatball broth |