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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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An unusual soup - not overly spicy. Beef can be substituted for the lamb, but increase the herbs by about half if you do. Beef is a stronger meat than lamb. Ingredients:
6 cups beef stock |
1 lb ground lamb |
1/4 teaspoon clove |
1/8 teaspoon mace |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1 1/2 tablespoons currants |
1 1/2 tablespoons pitted minced dates |
Directions:
1. In a bowl mix all ingredients except stock.
2. Ensure salt and spices are mixed evenly through the meat.
3. Roll mixture into small balls (makes about 18 small balls).
4. Bring stock to the boil then reduce to a simmer.
5. Place meatballs in simmering stock.
6. Cover pot and continue to simmer for 10 minutes or until meatballs are cooked.
7. Skim any excess fat from top of soup (should be clear except for the meatballs).
8. Garnish with a little parsely and serve.
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