Italian Wedding Soup
  • 1 carton Saffron Road Lamb Broth
  • 1/2 medium onion
  • 1 cup chopped carrots
  • 1 tsp butter
  • 1/4 pound ground lamb
  • 1/4 tsp salt
  • 1/4 tsp ginger
  • 1/8 tsp pepper
  • leaves of 4-5 brussel sprouts
  • orzo, rice, or another small pasta (optional)
  • asiago cheese (optional)
  1. Chop onions and carrots as fine as possible.
  2. In a large pot, add 1 tsp of butter, turn heat to low and add onions. Cook 2-3 minutes.
  3. Empty container of lamb broth and add carrots to the pot, and turn heat to high.
  4. While the soup heats, begin preparing meatballs.
  5. Mix the ground lamb with 1/4 tsp each salt and garlic and 1/8 tsp pepper.
  6. Combine spices with the meat so that it's combined well. Roll small meatballs with your hands. The smaller the better.
  7. Add meatballs and any pasta to the broth as soon as it begins to boil.
  8. Reduce heat to medium and continue cooking until the meatballs are cooked through.
  9. In the final 10 minutes before serving, add the brussel sprout leaves and allow a few minutes for them to soften.
  10. Serve hot, grate asiago cheese on top for an added treat.
  11. *Traditionally this is made with small pasta, however being gluten-free I tend to omit it. This is totally up to you!
Recipe by Saffron Road Food at