1/2 cup chopped onion
2 cloves garlic minced
1 medium carrot diced
1 stack celery (7 1/2"-8" long) diced
2 bay leaves
1 tbsp Fresh rosemary chopped
1 tbsp fresh thyme chopped
3 tbsp fresh flat leaf parsley chopped
1/2 lb ground lamb
2 large portabello mushrooms (finely chopped/ground in blender)
1 large Egg
Salt and pepper to taste
3 cups low sodium chicken broth
1/2 cup plain bread crumbs
2 tbsp olive oil
1/4 cup shredded Parmesan cheese
Preheat oven to 375F.
In a bowl combine lamb, mushroom, parsley, Parmesan, rosemary, thyme, breadcrumbs and egg. Make small meatballs (bite size) and arrange them on the cookie sheet lined with parchment paper. Bake for 12 minutes.
Saute onion, carrot and celery in olive oil. Once the onions are translucent add chicken broth and bay leaves and bring to a boil. Remove the bay leaves and blend the soup. Add the baked meatballs and cook for 5 minutes on low heat.