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