Recipe By : Nicole B. Hansen
1 1/2 pounds ground lamb
1 teaspoon dried mint
1/2 cup bread crumbs
1 teaspoon basil
1 teaspoon oregano
1/4 teaspoon garlic powder
1 egg
3 1/2 cups chicken bouillon
1/2 can garbanzo beans -- rinsed and drained
28 ounces canned tomatoes -- cut, undrained
1 large carrot -- peeled and diced
1 small onion -- peeled and diced
2 celery ribs -- diced
3 cloves garlic -- minced
1 cup pearl barley
1/4 cup parsley -- chopped
1 lemon -- juice and zest
In a 5- to 6-quart dutch oven, combine lamb, mint, bread crumbs, basil,
oregano, garlic powder and egg. Using your hands, mix ingredients
together well. Form into 1-1/2-inch meatballs and set aside on wax
paper. In same pan, combine chicken broth, garbanzo beans, tomatoes
with their liquid, carrot, onion, celery, garlic and barley. Stir to
mix. Heat to boiling; reduce heat to low. Carefully add meatballs.
Cover and simmer 1-1/2 hours. Stir in parsley, lemon juice and lemon
zest.
Per serving: 454 Calories; 23g Fat (44% calories from fat); 23g Protein;
42g Carbohydrate; 85mg Cholesterol; 1032mg Sodium