Susan's Lamb & Tomato Curry Soup

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