Tomato and Lamb Curry Soup

by Susan Lott

For Meatballs:

• 1 lb. lamb
• 1 egg
• 1/3 c. breadcrumbs
• 1/2 tsp dried mint leaves
• 1/4 c. grated onion
• 1 clove garlic, crushed
• 1/2 tsp salt

Combine all above. Add more breadcrumbs if meat is too sticky. Roll into small meatballs and place in a baking pan, or place one meatball in each cup of a mini-muffin tin. Bake at 400 for 20 minutes or until well browned on the bottom. Can be made ahead and frozen.

For Soup:

In a large soup pot, saute in a little olive oil 5 minutes:

• 1 onion cut into small chunks or half-slices
• 1 clove garlic, crushed

Add:

• 1 large can diced tomatoes
• 1 can beef broth, plus 1 can water
• 2 Tbs tomato paste
• 1 c. frozen spinach
• 1 c. chopped summer squash
• 1 carrot, sliced
• cooked lamb meatballs from above recipe

Season with:

• 2 tsp paprika
• 2 tsp white or black pepper
• salt to taste
• 1 Tbs curry powder
• 1/4 tsp cinammon
• 1 cube vegetable bullion
• dash each of: turmeric, garam masala (or allspice), celery seed, cayenne pepper

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