Recipe by Sandra Hyde
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.
Top Review by Derf
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.
- 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 See How It's Made
- 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.