![Spring Green Broth with Lamb Meatballs Spring Green Broth with Lamb Meatballs](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/dd1bdeb0-92f7-4b65-b368-50c8106d53a0/Derivates/ca8cf5f9-ae5d-49ea-9f33-cc0bddd7d757.jpg)
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Ingredients
Meatballs
- 50 g wholemeal bread, torn in pieces
- 1 lemon, thin peelings of skin only
- 1 garlic clove
- 6 sprigs fresh mint, leaves only
- 400 g lamb mince, broken in pieces
- 75 g ricotta cheese
- 1 large egg
- ½ tsp fine sea salt
- 2 pinches ground black pepper, plus extra for serving
Broth
- 1 garlic clove
-
2
vegetable stock cubes (for 0.5 l each), crumbled
or 2 heaped tsp vegetable stock paste, homemade - 40 g onions, finely sliced
- 1200 g water
- 100 g giant couscous, wholemeal
- 100 g sugar snap peas, halved lengthways
- 100 g mangetout, thinly sliced on the diagonal
- 100 g frozen petits pois
- 4 Tbsp plain yoghurt, for serving
- 1 Tbsp fresh parsley leaves, roughly chopped, for garnishing
- 1 Tbsp fresh mint leaves, roughly chopped, for garnishing
- Nutrition
- per 1 portion
- Calories
- 1760 kJ / 421 kcal
- Protein
- 35 g
- Carbohydrates
- 18 g
- Fat
- 22 g
- Saturated Fat
- 10 g
- Sodium
- 1467 mg
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