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Spring “Zimino” soup with lamb meatballs, Pecorino and “Carasau” bread

Preparation Time: 30 minutes

Cooking Time: 50 minutes

Serves: 4

A delicious vegetable soup enriched with lamb meatballs and creamy Pecorino cheese. The Carasau bread brings a crispy texture to the dish.



For the Zimino soup

  • 300 g fresh peas

  • 100 g French beans

  • 1 green courgette

  • 1 red pepper

  • 2l chicken or lamb stock

  • 1 celery

  • 1 carrot

  • 1 onion

  • Extra virgin olive oil

  • Salt

  • Black pepper

  1. To make the Zimino soup, cut all the ingredients in small cubes and brown gently in a pot for 5-6 minutes with 2 tablespoons of olive oil.

  2. Add the stock and bring to boil.

  3. Simmer for 20-25 minutes.

  4. Season.

  5. While the soup is simmering, in a bowl mix the minced meat with the rest of the ingredients for the meatballs.

  6. Make round meatballs of roughly 30gr each.

  7. Add the meatballs to the soup and cook for a further 10 minutes.

  8. Divide the soup into bowls and garnish with a piece of Pane Carasau, a lettuce leaf and grated pecorino cheese.  

  9. Finally, drizzle with olive oil.

Lamb Meat Balls

  • 300 g minced lamb

  • 1 egg

  • 50 g Pecorino (grated)

  • Salt

  • Pepper

  • Mint

  • Basil

  • Fresh Red chilli (thinly chopped)

  • 3 cloves of garlic (thinly chopped)

To Finish

  • Grated pecorino

  • Pane Carasau

  • 1 Romana lettuce

  • Olive oil

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