lamb meatball, sweet potato & collard green soup with soofoo moroccan medley
i cured ground free range lamb overnight, using a chilean spice blend (from a friend of a friend) with garlic and onions. the meatballs were made with an egg and crushed rosemary-garlic crackers. baked covered at about 225 in the oven until done, drained, then browned uncovered at around 400. sweet potato chunks were simmered in a miso soup base, along with nutmeg, cinnamon, garlic, chinese five spice, a touch of cayenne, and a spoonful of honey. added fresh chopped collard greens about 15 minutes into the simmer. cooked until tender. a cup of a pre-mixed organic rice blend (soofoo) brought it all together. done in less than 1h 30m. total cost for 6 servings: under $20/ most items from a local farmer's market. make it vegetarian: omit meatballs.