Spring Lamb Meatball Broth with Vegetables (1) Spring Lamb Meatball Broth with Vegetables (1)

Spring Lamb Meatball Broth with Vegetables (1)

A delicious use of these seasonal ingredients, combining the sweet yet delicate flavour of the lamb with the herbs makes this dish hard to beat.

prep time
25 mins

cook time
25 minutes

4 people


  • 450g/1lb lean lamb mince (10% fat)
  • 15ml/1tbsp freshly chopped flat-leaf parsley
  • 30ml/2tbsp freshly chopped mint
  • 2 garlic cloves, peeled and crushed
  • Salt and freshly milled black pepper
  • 5ml/1tsp olive oil
  • 1.2L/2pints good, hot vegetable stock
  • 200ml/7floz white wine (dry or medium) or apple juice
  • 4 sprigs fresh thyme leaves
  • 200g/7oz baby carrots, scraped and halved, if large
  • 200g/7oz baby onions or shallots, peeled
  • 2 small leeks, finely sliced
  • 200g/7oz peas or petit pois
  • 100g/4oz baby spinach leaves, or shredded kale
  • 30ml/2tbsp freshly chopped flat-leaf parsley or chervil, to garnish (optional)


  1. Place the mince into a large bowl with the herbs and garlic.  Season, mix well and shape into 20-24 small meatballs.
  2. Heat the oil in a large non-stick pan and cook the meatballs for 3-4 minutes or until brown on all sides.
  3. Add the stock, wine, thyme, carrots and onions. Bring to the boil, reduce the heat and simmer for 15-20 minutes. From time to time skim the surface of the broth if necessary.
  4. Add the leeks and cook for a further 3-4 minutes.  Add the peas and cook for a further 2 minutes, or until the vegetables are cooked.
  5. Remove from the heat and add the spinach or kale.  Season, garnish with the herbs and serve with plenty of crusty wholemeal bread.


Energy 308kcal Protein 29g Fat 11g Saturates 4.5g Carbohydrate 16g Fibre 5.7g Salt equivalent 1.0g Iron 4.8mg