World famous chef Wolfgang Puck takes this classic vegeterian dish and puts his own tasty accent on it.

Ingredients

For the Soup

For the Meatballs

For the Garnish

Directions for the Soup:

1. Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, a bouquet of celery, parsley, and thyme tied together, the turmeric and the cumin. Sauté over high heat until the onions are glassy, about 5 minutes. Stir in the lentils and the chicken stock, season lightly with salt and pepper, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, until the lentils are tender. Skim as necessary.

2. Remove the celery bouquet and transfer two thirds of the soup to a blender. Blend until smooth and return to the saucepan. Stir in the lemon juice and correct seasoning to taste. Set-aside until serving time.

3. Preheat the oven to 500 degrees.

Directions for the Meatballs:

4. Prepare the Meatballs: In a mixing bowl, combine the chicken, almonds, bread crumbs, onion, raisins, egg, garlic, parsley, cilantro. Add chili pepper flakes. Season lightly with salt and pepper. Divide the mixture into 40 meatballs, each approximately 1 inch in diameter and weighing 1 oz.

5. Heat 2 tbsp. olive oil in a large ovenproof skillet or sauté pan. Arrange the wrapped meatballs, seam side down, in one layer in the pan and place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, eight to 10 minutes.

Directions for the Garnish:

6. In a small bowl, combine the yogurt with the mint and lemon zest. Refrigerate until serving time.

Serves 8 - 10

Presentation Tips: Heat the soup and spoon into eight to 10 soup bowls. Divide the meatballs among the soup bowls and drizzle the yogurt mixture over. Serve immediately.

To Prepare Ahead: The soup can be prepared through step 2 earlier in the day. The meatballs can be formed as in step 4 and refrigerated, covered. The garnish can be prepared and refrigerated. At serving time, continue with the recipe as in step 5.

Recipe copyright ©2000 by Wolfgang Puck

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