4green garlic stalks (or substitute with 4 scallions or 2 garlic cloves, adjusted to taste)
1bunch of fresh mint, to taste
8.5cups of water
1tspsalt
Instructions
To make the meatballs:
Place the ground beef into a large bowl. Add 2 eggs and mix well.
To this mixture, add the ground walnuts, matzah flour, allspice, cinnamon and salt. Combine these ingredients thoroughly until well-integrated.
Once the ingredients are evenly dispersed throughout the mixture, shape it into small balls about the size of a walnut.
Preheat your oven to 350 degrees Fahrenheit (or 180 degrees Celsius) and line a baking tray with parchment paper. Arrange the meatballs on the prepared tray and bake in the preheated oven for 25-30 minutes, or until the meatballs are no longer pink inside.
For the soup:
Chop the celery into cubes, ensuring to include the leaves. Chop the fresh mint into small pieces. Place the celery, its leaves, and the chopped mint into a large pot.
Next, finely chop three cloves of garlic. Add these to the pot along with 8.5 cups of water. Bring this mixture to a boil.
In the meantime, squeeze the juice from the three lemons.
Once the celery begins to soften, stir in the lemon juice and the prepared meatballs, along with a teaspoon of salt. Allow the soup to boil for an additional 5 to 7 minutes.
After this, your soup is ready to be taken off the stove and served. Enjoy your meal!