Spicy lamb meatball and lentil soup

375  grams		lamb mince
2  tablespoons		harissa
1  teaspoon		smoked paprika
1		egg
2  teaspoons		olive oil
1		onion, sliced
3		cloves garlic,s sliced
1-1/4  liters		chicken stock
1  cup		dried red lentils
2  cups		spinach leaves
35  grams		Ian's Whole Wheat Panko Breadcrumbs

Tip: Click on the ingredient links to learn the nutritional information for all the Spicy lamb meatball and lentil soup ingredients. The serving size for any ingredient in Spicy lamb meatball and lentil soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

To make meatballs, place lamb, harissa, paprika, breadcrumbs and egg in a bowl and mix very well to combine. Roll tablespoonful of mixture into meatballs and set aside.
Heat oil in a saucepan over medium heat. Add the onion and garlic and cook for 5 minutes or until soft. Add the stock and bring to a rapid simmer. Add the lentils are starting to soften. Add the meatballs and cook for a further 5-7 minutes or until they are cooked through. Stir through the spinach with some salt and pepper. Ladle the soup into bowls.