Spiced Lamb Meatball and Escarole Soup Recipe - Los Angeles Times

Name: Spiced Lamb Meatball and Escarole Soup Recipe - Los Angeles Times
Total time: 50 min
Ingredients: 1 1/4 pounds ground lamb; 3 large garlic cloves; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 2 teaspoons dried oregano; 2 teaspoons ground turmeric; 1/2 teaspoon sweet paprika; 2 1/2 teaspoons Diamond Crystal kosher salt, plus more; 1 1/4 teaspoons freshly ground black pepper, plus more; 2 tablespoons vegetable oil or everyday olive oil; 2 large yellow onions, thinly sliced; 1/4 cup tomato paste; 8 cups homemade or high-quality store-bought vegetable or chicken broth, preferably low-sodium; 1 large head escarole, torn into 2-inch pieces; 1 1/2 cups cooked gigante or cannellini beans or 1 can (15.5 ounces), drained and rinsed; Flaky sea salt (optional); Lemon wedges, for serving

www.latimes.com

This soup with lamb meatballs, escarole and beans is inspired by the flavors of spiced lamb shawarma and the components of Italian wedding soup.

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Ingredients

1 1/4 pounds ground lamb
3 large garlic cloves
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons ground turmeric
1/2 teaspoon sweet paprika
2 1/2 teaspoons Diamond Crystal kosher salt, plus more
1 1/4 teaspoons freshly ground black pepper, plus more
2 tablespoons vegetable oil or everyday olive oil
2 large yellow onions, thinly sliced
1/4 cup tomato paste
8 cups homemade or high-quality store-bought vegetable or chicken broth, preferably low-sodium
1 large head escarole, torn into 2-inch pieces
1 1/2 cups cooked gigante or cannellini beans or 1 can (15.5 ounces), drained and rinsed
Flaky sea salt (optional)
Lemon wedges, for serving