Lamb Meatball Soup With Chickpeas

Lamb Meatball Soup With Chickpeas

Tangy and sinus-clearing like sopa de lima, consomé de barbacoa, and Tex-Mex tortilla soup.  For an even tastier result without much extra lift, try swapping the cans for freshly cooked chickpeas (approx. ½ lb dried). We love the enhanced texture as well as the aromatic broth you can use instead of the canned stuff.   Serves 4.
Ingredients
Carrots
Red onion
Ground lamb
Chicken stock
Cilantro
Bay leaves
Chickpeas
Tortilla chips
Lime

Directions
Cut 2 large carrots into ¼-inch pieces. Finely chop 1 large red onion. In a medium bowl, season 1 pound ground lamb with 1 teaspoon salt and some pepper.

In a large Dutch oven or pot, heat ¼ cup olive oil over medium-high. Add the carrots and all but a handful of the red onion, season with S&P, and cook until softened and browned in spots, 3 to 5 minutes.
Add 4 cups chicken stock, 2 cups water, 6 or so cilantro sprigs, and 4 bay leaves. Season with S&P, bring to a boil, then reduce the heat to medium and simmer until the broth is flavorful, 5 to 7 minutes.

Add 2 (15-ounce) cans chickpeas, including their liquid. Use a tablespoon measuring spoon to plop lamb meatballs into the broth. Simmer, stirring gently and occasionally, until the lamb is cooked through (160°F), 5 to 7 minutes. (Keeps for 4 days in the fridge.)

Finely chop ½ cup cilantro, stems and all. Remove the soup from the heat and discard the bay leaves and cilantro sprigs. Season to taste with S&P. 

Crumble some salty tortilla chips into serving bowls, then spoon the soup on top. Add the remaining red onion, chopped cilantro, and a lot of fresh lime juice.