0.5 gallon (1.8 l) beef and lamb broth
1 teaspoon grated nutmeg
2 teaspoons ground ginger
17.5 oz. (500 g) mutton
8.8 oz. (250 g) meatballs (beef) *
8.8 oz. (250 g) meatballs (lamb) *
14 oz. (400 g) carrots
28 oz. (800 g) potatoes
* See “Meatballs” below
Preparations: Trim the meat (mutton) and cut into dices. Place the trimmed bones into a pot and add water. Slowly bring to a boil. Then, reduce the heat and simmer uncovered for five hours. Skim off any foam that rises to the top. Strain the broth through a cheesecloth-lined colander.
Season the broth with half the nutmeg and half the ginger. Add the meat and let it simmer for an hour. Remove the foam from time to time.
* Meatballs: Traditionally, the meat is ground fourteen “rounds” in a food processor. Add salt after two rounds. Then, add milk and heavy cream, and season with nutmeg, ginger and pepper. Mix in potato starch. Make a sample by forming meat into a small ball and drop it into boiling water. If it does not harden, add more potato starch into the meat mixture. Make small meatballs from the ground meat.
Add the meatballs into the broth about 5-10 minutes before serving. It is important that it does not boil, but keeps a steady high temperature.
Boil potatoes and diced carrots in a separate pot.
Serving: Place potatoes and carrots in a soup bowl. Add the meat, meatballs and broth on top