Lamb meatball soup

Lamb meatball soup  – gluten free, dairy free and clean.


Today I want to share with you a recipe for a delicious Lebanese inspired soup that was given the thumbs up by my savoury taste tester. You may recall my taste tester, Kath (AKA Colin Fassnidge). This is a hearty dish that will leave you warm and satisfied.

I’ve used red quinoa as that’s all I had lying around however feel free to use regular white quinoa, brown rice or even red split lentils. This dish will thicken a little as time passes due to the quiona.

Important: Make sure you squeeze over lemon and sprinkle some flat leaf parsley when serving as this will lift the dish and give it that fresh taste.

If you’re after a vegetarian soup recipe, try my creamy spiced cauliflower soup. It’s warming and nourishing and is a favourite of my blog followers.

In the meantime, I’m working on (or rather, updating) a chicken with lemon parsley dumplings soup recipe that was a fave of mine when I first started this blog. It will be re-released soon with new (and much more appetizing) pictures so watch this space.

I hope you enjoy.

Love, Tash x

Soup 1
Red quinoa has an earthier flavour than white quinoa. If you don’t have red quinoa, white or black will do. Otherwise use brown rice or red split lentils.

Here’s an overview of what to do


Soup 8
Separate mince strands, sprinkle seasoning over the top and gently stir with a fork.
Soup 7
Using damp hands, shape into balls and chill. The longer you leave them, the stronger the flavour.
Soup 6
To save time, meatballs can be cooked days in advance. Cook them in a frying pan in batches until browned on the outside. Chill until ready to use.
Soup 4
When ready to start cooking, blitz your onion, garlic, ginger, carrot and chilli in a food processor.
Soup 3
Heat some coconut oil in a medium to large pot and and cook the blitzed mixture until onion is soft. Add the spices and cook for one to two minutes. If your meatballs have not been pre cooked, add more oil and cook the meatballs until lightly browned on the outside. This is important so the balls won’t break apart when being cooked in the soup.
Soup 2
Add the stock and quinoa and simmer for 20 minutes or until the quinoa is cooked through.
Soup 9
Season with salt and pepper then add some lemon juice and parsley. Divide soup among serving bowls and scatter extra parsley over the top. Serve with lemon wedges.

Why this is so good for you

Coconut oil helps boost metabolism and aids in weight loss, helps boost endurance, detoxes the body, protects the heart, prevents and heals candida, helps improve the digestive system and prevents irritable bowl syndrome, strengthens the immune system, kills the viruses that causes influenza, hepatitis and measles, helps stop tooth decay, helps prevent liver disease, helps dissolve kidney stones, prevents and treats diabetes, kills the bacteria that causes throat infections; and heals damaged tissues and infections.

Lamb (grass fed, free range or organic) helps prevent cardiovascular disease, reduces inflammation, aids in metabolic reactions in the body, helps produce red blood cells; and helps support normal cell division and healing of wounds.

Lemon and lemon zest promotes heart health, maintains blood pressure levels, lowers bad cholesterol, reduces risk of heart disease and high blood pressure, helps prevent skin, colon and breast cancer, helps prevent osteoarthritis, inflammatory polyarthritis, bone fractures and osteoporosis, helps treat sore throat, flu, cold and similar infections, encourages healthy bowel movements and improves oral health.

Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.

Onions strengthen the immune system, help regulate blood sugar, reduce inflammation, help prevent cancer and reduce the risk of gastric ulcers.

Carrots help keep eyesight strong, reduce the risk of lung cancer, breast cancer and colon cancer, are anti aging, prevent heart disease, help flush out toxins, reduce the risk of stroke, improve immune function; and a little surprise I discovered – reduce PMS symptoms (when eating one raw carrot a day).

Chillies fight sinus congestion, aid digestion, help relieve migraines, muscle, joint and nerve pain, control blood pressure and aid in metabolism for weight loss.

Cumin aids digestion, is a natural laxative, heals infection and wounds in the digestive and excretory system, clears up symptoms of haemorrhoids and helps prevent diabetes, relieves stress and anxiety, helps relieve asthma and bronchitis, helps fight common cold and fights against iron deficiency when menstruating.

Pepper helps prevent breast cancer, improves digestion, relieves constipation, gives relief from respiratory disorders, coughs and the common cold, helps fight infections and insect bites and helps prevent liver problems.

Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.

Coriander helps control diabetes, aids in digestion, helps proper functioning of the liver, helps reduce diarrhea, reduces blood pressure, helps reduce anemia, protects the integrity of bones, prevents macular degeneration and helps reduce blood pressure.

Parsley freshens breath, inhibits tumour formation, reduces risk of colon cancer, cervical cancer, diabetes and asthma, fights against osteoarthritis and rheumatoid arthritis, helps prevent recurrent ear infections or colds, reduces severity of asthma

Allspice increases circulation, improves mood, boosts the immune system, lowers inflammation, helps relieve pain from arthritis, gout and muscle aches; promotes healthy digestion, stimulates regularity and reduces the risk of strokes and heart attack.

Cinnamon is anti-clotting, helps treat candida, helps reduce blood sugar levels, protects against heart disease, reduces risk of colon cancer, provides cold and flu relief, helps fight against bacterial and fungal infections and helps prevent Alzheimer’s Disease.

Quinoa aids in tissue growth and repair, helps reduce type 2 diabetes, helps prevent colon cancer, helps prevent cardiovascular disease, reduces frequency of migraine attacks, aids in digestion and helps prevent cramping after exercising.



Lamb meatball soup

Yield: Serves 4 - 6

* Meatballs can be cooked in advance. Simply cook in a frying pan until browned on the outside and chill until ready to use.

* The parsley and lemon juice really lift the dish and make it taste fresh.


    For the meatballs
  • 700 grams lamb mince
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon allspice
  • 1 teaspoon fine pink Himalayan salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon allspice (softer version of clove)
  • For the soup
  • 1 large brown onion
  • 1 large carrot
  • 4 large cloves garlic
  • 1/2 long large red chilli (including seeds)
  • 2 tablespoons cumin
  • 2 teaspoons ground coriander
  • 1 1/2 litres gluten free stock of choice (I used vegetable stock)
  • 1/2 cup quinoa (red, white, black quinoa or brown rice or red split lentils)
  • 2 tablespoons tomato paste
  • 1/2 teaspoon freshly ground black pepper
  • Fine pink Himalayan salt, to taste (I used up to 2 teaspoons)
  • 1/2 cup flat leaf parsley plus extra parsley to serve.
  • 2 tablespoons lemon juice plus wedges of lemon, to serve.


    For the meatballs
  1. Separate mince strands into a bowl. Sprinkle over flavouring and mix with a fork until combined. Using damp hands, shape mince into balls.Chill until ready (the longer you leave it, the more flavourful it will become).
  2. For the soup
  3. Heat oil in a large pot on medium heat. Blitz onion, carrot, garlic and chilli in a food processsor. Pour blitzed mixture into pan and cook till onion is soft.
  4. Add the cumin and coriander and cook for a further minute or two.
  5. Add more oil and cook balls until lightly browned on the outside. (if not precooked at this stage).
  6. Add the quinoa, tomato paste then stock and simmer for 20 - 30 minutes or until quinoa is cooked through.
  7. Remove from heat and stir through lemon juice and parsley. Add more salt and pepper if needed.
  8. Divide soup between serving bowls and sprinkle more parsley over the top.
  9. Serve with lemon wedges (the extra squeeze of lemon will lift the dish further).









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