Beet Soup with Sweet Potato & Meatballs

To make the meatballs: Break the bread into a small bowl, add the milk and set aside to soak. Meanwhile, put the ground beef, garlic, Parmesan, parsley and egg in another large bowl. Grade the nutmeg liberally over the top and add salt and pepper to taste.

Squeeze the bread with your hands to remove as much milk as possible, then add the bread to a meatball mixture and mix everything together well with your hands. Wash your hands, rinse them under cold water, then form the mixture into tiny balls about the size of small marbles. Place on a large plate.

Melt the butter in a large pan and cook the onions and garlic over a low heat for few minutes, stirring occasionally. Add the beets, tomato paste, vinegar, salt, a pinch of sugar and one cup of the stock. Cook for 15 minutes, stirring occasionally.

Place the bay leaf, parsley, cloves, and peppercorns in a piece of cheesecloth and tie with string. Add the muslin bag to the pan, add rest of the stock. Bring to the boil, add sweet potato, then reduce the heat, cover and simmer until the vegetables are almost tender. Stir in meatballs, reduce heat, cover, and simmer until vegetables are very tender and meatballs are cooked about 15 minutes.

Discard the bag, taste and adjust the seasoning. Ladle into bowls and serve hot with sour cream or cream and your favorite fresh herbs.