LAMB MEATBALL STEW WITH BARLEY

Lamb Meatball Stew With Barley image

Provided by dicentra

Categories Stew

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 15

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1 1/2 lbs ground lamb
1 teaspoon dried mint
1/2 cup seasoned bread crumbs
1 egg
1/4 teaspoon pepper
2 (14 ounce) cans chicken broth
1 (14 ounce) can kidney beans, drained and rinsed
1 (28 ounce) can diced tomatoes
1 carrot, peeled and diced
1 small turnip, peeled and diced
2 celery ribs, diced
3 garlic cloves, minced
1 cup pearl barley
1/2 cup fresh parsley, chopped
1 lemon, juice and zest of

Steps:

In a large Dutch oven, combine lamb, mint, bread crumbs, egg, and pepper. Using your hands, mix ingredients together well.
Form into 1 ½ inch meatballs and set aside on waxed paper.
In the same pan, combine the chicken broth, kidney beans, tomatoes and their liquid, carrot, turnip, celery, garlic and barley. Stir to mix.
Heat to boiling; reduce heat to low. Carefully add meatballs.
Cover and simmer 1 ½ hours.
Stir in parsley, lemon juice and zest. Taste and season with salt and pepper if needed.

Nutrition Facts : Calories 614, Fat 29.8, SaturatedFat 12.4, Cholesterol 118.1, Sodium 1213.5, Carbohydrate 54.9, Fiber 11.3, Sugar 8.8, Protein 32.5