Lamb Meatball Soup

This Lamb Meatball Soup is light and brothy yet deeply satisfying, with tender lamb meatballs seasoned with fresh mint, garlic, and turmeric. They’re simmered in a fragrant golden broth with spinach, cilantro, scallions, and fresh lime for a soup that’s cozy, nourishing, and bursting with fresh flavor. Make this in 45 minutes!

What I love most is the contrast between the rich, savory lamb and the bright, herbaceous broth. Turmeric adds warmth and earthiness, while fresh lime wakes everything up at the end. It’s comforting without feeling heavy-the kind of soup that leaves you feeling both satisfied and refreshed.

While lamb is traditional and my favorite here, the recipe is wonderfully flexible. You can make the meatballs with beef, chicken, turkey or a combination, and swap the spinach for peppery arugula. Either way, don’t skimp on the fresh herbs and lime-they’re what really make this soup sing.

Why You’ll Love This Lamb Meatball Soup

• Light yet satisfying. Tender meatballs make the soup hearty enough for dinner, while the golden, herb-filled broth keeps it fresh and light.
• Big, vibrant flavor. Mint, turmeric, garlic, cilantro, scallions, and lime create layers of savory, earthy, and bright flavors.
• Tender, flavorful meatballs. Fresh mint and turmeric complement the richness of lamb beautifully, giving these simple meatballs a distinctive flavor.
• Healthy and nourishing. Protein-rich meatballs, leafy greens, fresh herbs, and a broth-based soup make this a wholesome meal without feeling heavy.
• Easy to adapt. Lamb is traditional, but beef, chicken, or a combination all work. Use spinach or arugula depending on what you have.

Meatball Soup Ingredients

• Ground lamb - Traditional here and wonderfully flavorful, creating tender, savory “kofta” meatballs. Ground beef, chicken, turkey or a combination can also be used.
• Onion & garlic - Used in both the meatballs and broth to build a deeply savory base.
• Fresh or dried mint - Adds fresh, aromatic flavor to the lamb meatballs. Dried mint works well too.
• Turmeric - Gives both the meatballs and broth earthy warmth and a beautiful golden hue.
• Chicken stock - Use a flavorful chicken stock or broth since it forms the foundation of the soup.
• Fresh lime - Brightens the rich broth and balances the savory lamb.
• Spinach - Adds color, nutrients, and freshness to the soup. Peppery arugula is a delicious alternative.
• Cilantro & scallions - Added at the end for a fresh, vibrant finish.
• Olive oil - Used for browning the meatballs and sautéing the aromatics.

What is Kofta?

Kofta (also spelled köfte or kufta) refers to a broad family of seasoned meat dishes found throughout the Middle East, North Africa, and surrounding regions, with each cuisine having its own variation. Typically made with ground lamb or beef mixed with onion, herbs, and spices, kofta can be shaped into meatballs, patties, or kebabs.

These lamb meatballs take inspiration from those flavors, combining lamb with fresh mint, garlic, and turmeric before simmering in a fragrant, herb-filled broth.

How to make Lamb Meatball Soup

Mix the meat, herbs and spices. The secret to getting the meatballs so utterly tender is kneading the meat until it almost becomes a paste. I actually place the meatball mixture into my food processor. You can also ask your butcher to “double grind” your meat.

Refrigerate and form balls. Refrigerate the lamb mixture for 15-20 minutes to let it firm up a bit, then, with wet hands, form into tiny, tiny meatballs about the size of a walnut. They will swell in the broth.

Make the broth.  While the meat mixture is chilling in the fridge, make the flavorful broth. Sauté onion and garlic until tender; add ground turmeric. Then add the chicken stock. Bring to a boil, and let simmer on med-low, uncovered for 10 minutes. Season with salt and pepper.

Now the fun part. Bring the broth to a boil and drop the little meatballs raw right into the pot and give a very gentle stir, letting them simmer on medium or medium-low for 12 minutes, stirring occasionally. While the meatballs are simmering, chop 2-3 cups fresh spinach (or arugula or watercress). Chop cilantro and scallions for the garnish.

Add the greens. Once the meatballs have simmered for 12 minutes, they will begin to float. Add the chopped spinach, and simmer 2 more minutes. Then add ½ the cilantro and scallions. Squeeze the juice from a small lime, and adjust salt.

Serving suggestions

While delicious on its own, you could serve it with warm bread, such as pita or focaccia, for dipping, or with this Middle Eastern rice. A simple cucumber salad, tomato salad, or leafy green salad makes a fresh accompaniment.

Storage & Make Ahead

• Storage: Store leftover Lamb Meatball Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop until the meatballs are warmed through.
• Make ahead: This is a great soup to prepare ahead-the broth and meatballs become even more flavorful as they sit. You can also form the meatballs a day ahead and refrigerate them until you’re ready to cook. For the freshest color and flavor, add the spinach, cilantro, scallions, and lime toward the end of cooking. The broth can be made ahead as well.
• Freezing: The soup freezes well for up to 3 months. For best results, freeze the meatballs and broth before adding the fresh greens and herbs, then add those when reheating.

In the end, you’ll have a soul-warming bowl of Meatball Soup, low in carbs, high in protein and nutrients, and completely gluten-free. It takes about 45 minutes to make, including the refrigeration time.

I hope you love this Meatball Soup as much as I do. Please let us know in the comments below! xoxo Sylvia

More Lamb Recipes you may like

• 20 Best Broth-Based Soup Recipes
• Lamb Meatballs with Indian Curry Sauce
• Pastitsio | Baked Greek Pasta with Lamb
• Grilled Lamb Kofta Wraps
• Grilled Lamb Burger with Harissa Aioli
• Grilled Lamb Kebabs with Herb Salad and Yogurt Sauce
• Thai Larb Salad
• Turkish Cabbage Rolls