Lamb Meatball Orzo Soup

Recipe from Spice to Plate: 30 Recipes inspired by 10 Signature Spice Blends


1 large leek, white and light green parts diced and rinsed (about 2 cups)

1 small fennel bulb, diced (about 2 cups), fronds reserved for garnish

1 large shallot, diced (about ½ cup)

1 pound ground lamb

1 egg

½ cup dried bread crumbs

2½ tablespoons Savory Hidden Cove Lemon Garlic Blend, divided

1½ teaspoons kosher salt, divided

1 tablespoon olive oil

2 medium carrots, sliced into thin rounds (about 1 cup)

¼ teaspoon coarse ground black pepper

8 cups chicken broth

¾ cup uncooked orzo pasta

3 ounces spinach leaves (about 2 cups)

1 lemon, sliced

For the meatballs: Preheat oven to 400 degrees and line two baking sheets with parchment paper. Set half of the diced leek, fennel, and shallot aside in a small bowl. Place remaining half in a food processor and pulse until finely chopped. Transfer the pulsed veggies to a large bowl and add ground lamb, egg, bread crumbs, 1½  tablespoons of the Hidden Cove, and 1 teaspoon of the salt. Mix with hands until thoroughly combined. Form into tablespoon-sized meatballs and place on prepared baking sheets. (You should end up with about 40 meatballs.) Bake for 25 minutes, turning meatballs over halfway through to brown evenly. Transfer meatballs to a paper towel-lined platter.

For the soup: Heat oil over medium heat in a Dutch oven or soup pot. Add reserved diced veggies along with carrots, pepper, and remaining ½teaspoon salt. Cook until softened, stirring frequently, 8 to 10 minutes. Add broth and remaining 1 tablespoon Hidden Cove and bring to a boil. Add meatballs and orzo and simmer for 10 minutes. Remove from heat and stir in spinach just before serving; spinach will wilt slightly. Serve warm garnished with chopped fennel fronds and a slice of lemon. Serves 4 to 6.

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From the cookbook Spice to Plate: 30 Recipes inspired by 10 Signature Spice Blends

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