Greg and Jon share the recipe for "Jean's Spiced Lamb Meatball And Bok Choy Soup:"
(Broadcast: "The Food Guys," 10/19/14. Listen at 11:20 a.m. Sundays or via podcast.)
2 large eggs, lightly beaten
2 cloves of garlic, finely chopped
3/4 cup of bread crumbs
1 teaspoon of sweet paprika
3/4 teaspoon cumin seeds, crushed
kosher salt and black pepper to taste
1 lb. of ground lamb
2 Tablespoons of olive oil
1 medium-sized bok choy, removing the very top and any tough or bruised leaves, chopping the greens, slicing them across the vertical and setting them aside, then chopping the white stalks (except the very base, of course) and keeping them separate.
3 cups of low-sodium chicken broth
3 cups of beef broth
1/2 cup of orzo pasta
1. Combine eggs, garlic, bread crumbs, paprika, cumin, 1 1/4 tsp. salt, and 1/4 tsp. black pepper in a medium-sized bowl. Add the lamb and gently mix with fingers until just combined. Form mixture into 18 meatballs (about 2 Tbsp. each).
2. Heat the oil in a large pot or dutch oven over medium-high heat. Cook the meatballs, turning occasionally until browned all over, 4-6 minutes -- they do not need to be cooked through. Transfer meatballs to plate; reserve the pot.
3. Add the chopped bok choy stalk parts to the pot in which the lamb was browned. Cook, stirring until crisp-tender, 2 minutes or so. Add combined chicken/beef broth and meatballs and bring to a boil. Reduce heat and simmer until meatballs are cooked, 10-12 minutes. Add orzo and simmer until tender, 8-9 minutes.
4. Just before serving, stir in the chopped green bok choy leaves. Serve warm, topped with yogurt, if desired.