Turmeric and tomato soup with lamb meatballs

Turmeric and tomato soup with lamb meatballs

Recipe by Rachel Zammit Cutajar

Photo by Rachel Zammit Cutajar

Soups are boring diet food is something I hear all the time. This is definitely not one of those. More of a dinner party kind of recipe than a winter warming soup to enjoy on the sofa under a blanket (we’re certainly not judging if you like a fancy meal under your blankets), the combination of lamb and pecorino in the meat balls and the sweet and curried tomato soup will have your guests coming back for seconds. If you’re serving this as a starter be sure to be strict with them as they won’t have room for mains! And if you make a little extra, you can be enjoying this once your guests have gone and you’re back to normal routine.

Turmeric and tomato soup with lamb meatballs


Lamb meatballs

  • 250g minced lamb
  • 80g Pecorino Romano, grated
  • 100g breadcrumbs
  • 1 egg
  • 2 tbsp parsley
  • 1 tsp orange zest
  • 1 tsp lemon zest
  • 1 clove garlic, finely chopped
  • Salt and pepper


  • 4 tbsp olive oil
  • 2 carrots
  • 1 celery stalk
  • 2 spring onions
  • 2 tbsp fresh ginger, grated
  • 2 tbsp fresh turmeric, grated
  • 1 tbsp garam masala
  • 1kg fresh tomatoes, peeled and pureed in a blender
  • 400ml coconut milk
  • Salt and pepper
  • 1 tub Greek yoghurt
  • To garnish
  • More plain yoghurt
  • Mint leaves
  • Ground sumac (optional)
tomato and turmeric soup with lamb meatballs, yoghurt and mint


  1. Preheat the oven to 200C.
  2. In a large bowl add the minced lamb, Pecorino, breadcrumbs, egg, parsley, zests, garlic, salt and pepper and mix with your hands until everything is combined.
  3. Roll 24 balls and place on a baking tray lined with baking paper. 
  4. Bake for 8-10 mins until cooked through. Remove from the oven and set aside.
  5. To make the soup, heat the oil in a medium pot, add the carrots, celery, spring onions, ginger, turmeric and garam masala and cook until fragrant (approx. 5 mins).
  6. Add the tomato puree and coconut milk and season with salt and pepper. Bring to a simmer and cook for 20 mins until the vegetables are tender. 
  7. Blend with a stick blender and season as required. If you prefer a smoother soup, strain through a sieve and return to the pot.
  8. When ready to serve, heat the soup through and divide into 4-6 serving bowls. Add 4 or 5 meatballs to each plate, a dollop of yoghurt, mint leaves and sumac if using. 

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