Italian Wedding Soup with Lamb Meatballs Recipe - (4/5)

Ingredients

• 1 lb. lean ground lamb
• 1 large egg, beaten
• 1/4 c. unseasoned bread crumbs
• 2 TBS chopped fresh mint
• zest from 1 Meyer lemon, finely grated
• kosher salt
• freshly ground black pepper
• 3/4 c. flour
• 1 c. vegetable oil, for shallow frying
• 1 TBS olive oil
• 1 sweet onion, peeled and coarsely chopped
• 3 garlic cloves, peeled and thinly sliced
• 1 sprig fresh thyme
• pinch of crushed red pepper flakes
• 1 c. fresh or frozen field peas or pink-eyed peas (we substituted cannelini beans)
• 1 bunch mustard greens, torn
• 4 c. lamb stock or chicken stock
• 3/4 lb. fresh pasta dough, rolled out and cut into wide noodles (or substitute 3/4 lb. of egg noodles, pre-cooked to al dente).
• leaves from 3 sprigs fresh flat leaf parsley, chopped, for garnish