Prep 10 mins
Cook 12 mins
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.
- 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
- In a bowl mix all ingredients except stock.
- Ensure salt and spices are mixed evenly through the meat.
- Roll mixture into small balls (makes about 18 small balls).
- Bring stock to the boil then reduce to a simmer.
- Place meatballs in simmering stock.
- Cover pot and continue to simmer for 10 minutes or until meatballs are cooked.
- Skim any excess fat from top of soup (should be clear except for the meatballs).
- Garnish with a little parsely and serve.
Good soup!!I used ground beef and doubled the spices as suggested. Still was not as spicy as we expected, but was very tasty. Quite a different combination, for us, currants and dates in our meat balls!!! An enjoyable difference. Nice to try something new for a change. Next time I think I would make it the night before and refrigerate overnight to help remove the fat in the morning, it was difficult to remove by skimming. Thanks for sharing.