Spiced Lamb Meatball and Escarole Soup

Name: Spiced Lamb Meatball and Escarole Soup
Ingredients: 1¼ pounds ground lamb; 3 large garlic cloves, minced; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 2 teaspoons dried oregano; 2 teaspoons ground turmeric; ½ teaspoon paprika; 2¾ teaspoons kosher salt, plus more as needed; 1¼ teaspoons freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 2 large onions, sliced; ¼ cup tomato paste; 8 cups broth (homemade or high-quality store-bought); 1 large head escarole, torn into 2-inch pieces; 1½ cups cooked gigante or cannellini beans or one 15.5-ounce can, drained and rinsed; Flaky sea salt (optional); Lemon wedges, for serving

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This recipe for spiced lamb meatball and escarole soup tastes like a million bucks (but takes less than an hour to make).

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Ingredients

1¼ pounds ground lamb
3 large garlic cloves, minced
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons ground turmeric
½ teaspoon paprika
2¾ teaspoons kosher salt, plus more as needed
1¼ teaspoons freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 large onions, sliced
¼ cup tomato paste
8 cups broth (homemade or high-quality store-bought)
1 large head escarole, torn into 2-inch pieces
1½ cups cooked gigante or cannellini beans or one 15.5-ounce can, drained and rinsed
Flaky sea salt (optional)
Lemon wedges, for serving