![Spring Green Broth with Lamb Meatballs Spring Green Broth with Lamb Meatballs](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/dd1bdeb0-92f7-4b65-b368-50c8106d53a0/Derivates/ca8cf5f9-ae5d-49ea-9f33-cc0bddd7d757.jpg)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Meatballs
- 50 g wholemeal bread, torn in pieces
- 1 lemon, thin peelings of skin only
- 1 garlic clove
- 6 sprigs fresh mint, leaves only
- 400 g lamb mince, broken in pieces
- 75 g ricotta cheese
- 1 large egg
- ½ tsp fine sea salt
- 2 pinches ground black pepper, plus extra for serving
Broth
- 1 garlic clove
-
2
vegetable stock cubes (for 0.5 l each), crumbled
ou 2 heaped tsp vegetable stock paste, homemade - 40 g onions, finely sliced
- 1200 g water
- 100 g giant couscous, wholemeal
- 100 g sugar snap peas, halved lengthways
- 100 g mangetout, thinly sliced on the diagonal
- 100 g frozen petits pois
- 4 Tbsp plain yoghurt, for serving
- 1 Tbsp fresh parsley leaves, roughly chopped, for garnishing
- 1 Tbsp fresh mint leaves, roughly chopped, for garnishing
- Nutrição
- por 1 portion
- Energia
- 1760 kJ / 421 kcal
- Proteína
- 35 g
- Hidratos de carbono
- 18 g
- Gordura
- 22 g
- Gordura saturada
- 10 g
- Sódio
- 1467 mg
Nas coleções
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