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Manu's Real Recipe

Morocan lamb meatball, chorizo and risoni soup

Serves: 4 people
Prep time:

Skill Level:Quick & Easy


  • 500gr mince Lamb
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 tsp. chopped fresh mint
  • Salt and pepper
  • 1 chorizo, halved and sliced 
  • 1 cup frozen peas
  • 1L (4 cups) Campbells Real Soup Base - Moroccan
  • 1 cup of risoni
  • Olive oil to garnish


  1. Heat oil in a medium saucepan/pot. Combine mince, breadcrumbs, egg, mint, salt and pepper in a bowl. Roll into 24 small meatballs and fry until golden brown, take out and reserve.
  2. Add chorizo and cook until golden, return meatballs, peas and campbells Real Soup Base Moroccan. Bring to the boil.
  3. Rinse the starch off the risoni under cold water, add the risoni to the pot and cook for about 10 minutes or until the risoni is “al dente”.
  4. Ladle soup into bowls and garnish with olive oil