Spring Green Broth with Lamb Meatballs

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
  of 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