Nettle Soup with Lamb Meatballs
Nettles are technically venomous, releasing formic acid filled hairs into the skin. Wear thick gloves, long sleeves and pants when harvesting.
Nettle Soup
INGREDIENTS (Serves 8)
3 medium russet potatoes (about 1 3/4 pounds), peeled
Coarse salt
9 tablespoons unsalted butter
6 tablespoons olive oil
3 medium onions, finely chopped
8 cups packed nettle leaves
8 cups homemade or low-sodium store-bought chicken stock
Heavy cream, for drizzling
Freshly ground pepper
DIRECTIONS
1. Melt butter with the oil in a large pot over medium heat. Add onions, diced potatoes and 4 cups of chicken stock.
2. Add nettle leaves; cook, stirring often, until onions are softened but not browned, about 5 minutes.
3. Add rest of stock, 3/4 cup water, and 1 tablespoon salt; stir to combine. Simmer, stirring occasionally, until nettle leaves have softened and potatoes are tender, about 30 minutes. Let cool slightly.
4. Using an immersion blender or a food processor, puree soup until smooth (use caution when pureeing hot liquids in a food processor). Reheat soup over low heat. Divide among serving bowls. Garnish with edible flowers, and drizzle with cream. Season with pepper, and serve.
Za’atar Lamb Meatballs
Ingredients: (serves 8)
2 lb ground lamb
1 lb ground pork
6 tablespoons bread crumbs
4 tbsp za’atar
2 tablespoon olive oil
Directions:
Preheat oven to 375º F
In a medium bowl thoroughly mix bread crumbs and 4 tbsp za'atar into ground meat.
Cover a baking sheet with aluminum foil
Make 20 golf ball sized meatballs and place on a baking sheet
Bake 12 minutes or until internal temp is 160.