Lamb Albondiga Soup

• 1 tablespoon olive oil
• 3 cups onions
• 4 cloves garlic finely chopped
• 2 bay leaf
• 6 cups water
• 24 ounces pasta sauce
• 1/2 cup chopped fresh cilantro
• 2 tablespoons Knorr(R) Beef Bouillon
• 1 1/4 pounds lamb
• 6 tablespoons cornmeal
• 1/4 cup milk
• 1 eggs
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 cup long-grain rice uncooked

1. Heat olive oil in 8-quart saucepot over medium-high heat and cook 1-1/2 cups onion, 1/2 of the garlic and bay leaves, stirring occasionally, 5 minutes or until onion is tender. Stir in Pasta Sauce, water and 2 tablespoons Knorr(R) Chicken flavor Bouillon. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes.
2. Meanwhile, combine ground lamb, cornmeal, milk, egg, remaining 1/2 teaspoon Bouillon, pepper, cumin, remaining 1-1/2 cups onion, garlic and 1/4 cup cilantro in medium bowl; shape into 1-inch meatballs. Stir rice and meatballs into soup and bring to boil, stirring occasionally. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until rice is tender and meatballs are done. Season, if desired, with salt and pepper. Stir in remaining cilantro. Remove bay leaf.

olive oil, onions, garlic, bay leaf, water, pasta sauce, fresh cilantro, knorruae, lamb, cornmeal, milk, eggs, ground black pepper, ground cumin, longgrain rice

Taken from www.yummly.com/recipe/Lamb-albondiga-soup-299010 (may not work)