Ingredients:

• 2 lbs ground gyro lamb OR plain ground lamb seasoned with 2 Tbsp Primal Palate “Super Gyro” seasoning
• 2 Tbsp Olive Oil
• 1 large onion diced
• 6 celery stalks, chopped
• 6 medium carrots, chopped
• 1 tsp sea salt
• 2 Quarts Lamb or Chicken Bone Broth
• 1 cup frozen peas
• 1 cup white rice
• 1 cup asparagus, chopped bite sized
• 2 scallions, finely chopped

Meatballs:

• If using pre-seasoned ground lamb, scoop & roll tablespoon sized meatballs with the ground lamb.
• If using plain ground lamb: In a large bowl, combine 2 lbs plain ground lamb with 2 Tbsp Primal Palate Super Gyro seasoning and mix thoroughly. Form tablespoon sized meatballs.
• Heat a large skillet to medium heat and add the meatballs, browning them on all sides.

Soup:

• Heat a large pot to medium heat and add the olive oil, onion, celery, carrots, and salt. Sauté until onions are translucent.
• Add bone broth and heat to a boil.
• Add peas and bring broth back to a boil.
• Add white rice and cook at a simmer for 12 minutes.
• Add asparagus and browned meatballs and simmer for an additional 3 minutes. Be sure not to overcook asparagus.
• Remove from heat.
• Serve topped with chopped scallions and other herbs of your liking.

If freezing, leave out the asparagus and add in when reheating.

Optional Toppings:

• Sprouts
• Avocado
• Cilantro

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