Sour Spearmint Sauce with Meatballs
Credit: Roger Sherman
1 lb. ground beef
Salt
5 medium boiling potatoes,
peeled and cut in 1 1/2" pieces
3 stalks celery, diced
1 lb. veal stew meat, cut into 1 1/2" pieces
1–2 cups fresh lemon juice
1 head garlic, cloves peeled and minced
1/2 cup dried spearmint
1/2 cup sugar
1. Place ground beef in a large bowl. Season with salt, mix well, then shape into 1" meatballs. Cover with plastic wrap and set aside.
2. Place potatoes, celery, veal, lemon juice, garlic, spearmint, and sugar in a large pot. Add 8 cups water and bring to a boil over high heat. Reduce heat to low, add meatballs, cover, and simmer. stirring occasionally, for 1 hour. Using a long-handled spoon, stir soup, mashing potatoes just enough to slightly thicken soup. Cover and continue cooking until veal is tender, about 2 hours more. Adjust seasoning with salt, sugar, and lemon juice. Ladle into bowls or serve over rice.
SERVES 6
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