Rock n’ roll in dream soup, what’s your brand? ~ Patti Smith
Spinach & Mini Meatball Soup
- 1/2lb ground lamb
- 1 tbsp parsley, finely chopped
- 1/4 tsp ground cinnamon
- 1 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 6 tbsp clarified butter
- 2 tbsp all purpose flour
- 6 c beef or lamb broth (The day before, I used commercial beef broth which I embodied further with oxtail pieces as I was pressed and could not quickly locate lamb bones – the beagle later enjoyed these and I skimmed the fat from the cooled broth )
- 6 green cardamom pods, shelled and seeds slightly crushed
- 1 lb spinach
Combine lamb, parsley, cinnamon, 1/2 tsp salt & pepper in bowl. Mix until well blended.
Form mixture in to small balls, about the size of a nutmeg seed.
In a saucepan that can accommodate all the mini meatballs in one layer, melt the clarified butter/ghee. Cook the meatballs until all over brown, about 3 minutes. Remove meatballs and set aside.
Add flour to saucepan and cook over med. heat, stirring until it is browned.
Pour 1c of broth into saucepan and stir, scraping the bottom of the saucepan to loosen and incorporate any bits on the bottom of the pan.
Add the contents of the saucepan and the crushed cardamom seeds to the remaining stock in a large saucepan, stirring to combine.
Heat over medium heat until it comes to a boil, about 12 minutes. Reduce the heat to low and simmer an additional 5 minutes.
Add spinach and meatballs, additional salt if needed, and allow to heat through until the spinach is wilted.
The cardamom in the rich broth is a slightly camphorous and lemony delight with every sip and the ever-so-gentle bitterness of cinnamon in the meatballs builds on the delight. This is a lovely soup….great during weeks when the cold weather promises to break, when a bit of spice can warm you enough to match the trickles running in delicate rivulets along the laneway.
Eat soup. You won’t regret it.