Sour Spearmint Sauce with Meatballs

Name: Sour Spearmint Sauce with Meatballs
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 lb. 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

Serves
serves 6

Hamud is usually a sauce for rice, but it can also be served as a soup.

Ingredients

1 lb. 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

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Instructions

Step 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.

Step 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.

Place ground beef in a large bowl. Season with salt, mix well, then shape into 1" meatballs. Cover with plastic wrap and set aside.
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.