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To prepare meatballs: Line a 15-by-10-inch baking pan with foil; set aside. In a medium bowl, combine egg, breadcrumbs, 1/2 teaspoon lemon peel, 1 clove garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Let stand for 5 minutes. Add ground beef and pine nuts; mix well. Shape mixture into thirty-six 1/2- to 3/4-inch meatballs. Place in the prepared baking pan; set aside.
To prepare soup: In a medium saucepan, combine broth, potato, leek and 1 clove garlic. Bring to a boil; reduce heat. Simmer, covered, about 10 minutes or until potato and leek are tender. Stir in arugula and 1/4 cup mint leaves; cool slightly. Transfer broth mixture to a blender. Add water and yogurt; cover and blend until smooth. Stir in lemon juice and season to taste with additional salt and pepper.
Meanwhile, preheat broiler. Broil meatballs 4 to 5 inches from the heat for 8 to 10 minutes, or until cooked through and browned, turning occasionally. Drain. Thread three meatballs onto each of 12 small wooden skewers.
To prepare gremolata: In a small bowl, combine parsley, 1 tablespoon snipped mint, the remaining 1 teaspoon lemon peel and the remaining 1 clove garlic.
To serve, ladle soup into shot glasses or small serving cups. Top each serving with a meatball skewer and a sprinkle of gremolata.