Lamb Meatball Soup with Vegetables

Recipe for Olga's Original Lamb Meatball Soup with VegetablesIngredients:1. 8 cups chicken bone broth or chicken stock2. 1 medium onion, finely chopped3. 2 large carrots, cut into thin rounds4. 1/2 celeriac root, finely chopped5. 2 large zucchinis, cut into thin half moons6. 3 tomatoes, seeded and chopped7. 6-8 mini sweet peppers, seeded and finely diced8. 1-2 lemons, sliced, to taste9. 2-3 fresh bay leaves10. Sea salt and freshly ground black pepper, to tasteFor the meatballs:1. 1 lb. ground lamb2. 1 cup riced cauliflower3. 2 tablespoons minced fresh herbs, such as rosemary, parsley and thyme4. Sea salt and freshly ground black pepper, to tasteDirections:1. Put broth or stock, all of vegetables, lemon slices, bay leaves and seasoning in a large pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.2. To make the meatballs: Combine ground lamb, riced cauliflower and herbs in a bowl and season well. Roll the mixture into small balls, roughly the size of walnuts.3. Drop the meatballs into soup and simmer 25-30 minutes, stirring occasionally, to prevent the meatballs from sticking. Adjust the seasoning to taste. Garnish with fresh parsley.Serves 8-10