MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yellow Tomato Soup w/Lamb Meatballs, Yogurt & Mint
Categories: Lamb/mutton, Cheese, Herbs, Vegetables, Citrus
Yield: 5 servings

MMMMM-------------------------MEATBALLS------------------------------
10 oz Fatty ground lamb
1/3 c Grated Pecorino Romano
1/4 c Bread crumbs
1 lg Egg
2 tb Minced Italian parsley
1 ts Fine grated orange zest
1/4 ts Fine grated lemon zest
1 cl Garlic; grated
3/4 ts Kosher salt
Fresh ground pepper

MMMMM----------------------------SOUP---------------------------------
1/4 c Extra-virgin olive oil
2 md Carrots; diced
1 Celery rib; diced
2 Scallions; diced
2 tb Fine grated fresh ginger
1 tb Fine grated fresh turmeric
1 tb Garam masala
2 lb Fresh yellow tomatoes;
- pureed in a blender (4 c)
14 oz Can coconut milk
Salt
1/4 c Plain yogurt
Thin sliced mint leaves;
- garnish
Ground sumac; garnish

MAKE THE MEATBALLS: Preheat the oven to 450┬░F. Lightly
grease a piece of foil, then place it on a baking sheet.

In a large bowl, add the lamb, Pecorino, bread crumbs,
egg, parsley, zests, garlic, salt, and a pinch of black
pepper; stir with fingers. Roll into twenty-four 1-inch
balls and arrange on the prepared sheet. Bake until
lightly browned, 8-10 minutes.

MAKE THE SOUP: In a medium pot, heat the oil over medium
heat. Add the carrots, celery, scallions, ginger,
turmeric, and garam masala; cook until fragrant but not
browned, 5 minutes. Add the tomato purée and coconut
milk, and season with salt; bring to a gentle simmer and
cook, stirring occasionally, until the vegetables are
tender, about 20 minutes.

Remove and let cool slightly. Blend, working in batches
if needed, until the soup is smooth. Taste and adjust
the seasoning as needed. Divide among 4-6 wide soup
bowls. Top each with a dollop of yogurt, 4 or 5
meatballs, mint, and sumac if using.

by Giorgia Goggi

Serves 4 - 6

RECIPE FROM: https://www.saveur.com

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