Chili soup with lamb meatballs, broad beans and salted lemon

Name: Chili soup with lamb meatballs, broad beans and salted lemon
Ingredients: 200 g Mexican chili soup; 500 g Seasoned minced lamb; 10 g Coriander; 10 g Flat-leaf parsley; 200 g Small broad beans; 30 g Salted lemon peel

Mexican chili soup with lamb meatballs, broad beans, coriander, and salted lemon peel. Approximate cost per person: €1.48.Ingredients for 10 people.

Ingredients

200gMexican chili soup

500gSeasoned minced lamb

10gCoriander

10gFlat-leaf parsley

200gSmall broad beans

30gSalted lemon peel

Preparation

Bring two liters of water to a boil and, while stirring, add the weighed soup powder.
Let the soup simmer gently for 5 minutes.
Roll fifty nice soup balls from the seasoned lamb mince and poach them in some vegetable stock.
Add the broad beans and the lamb balls to the soup.
Cut the herbs and the lemon peel into fine strips.
Ladle the soup into the soup cups and garnish with the herbs and the salted lemon.