| How To Cook: |
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1. Soak the beans overnight, cook until tender in the stock or water, rub through a sieve, return them to the liquid in the saucepan, and add the seasoning, parsley and cloves.
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2. Saute the finely chopped vegetables in the fat for about 10 minutes, add to the soup and cook until tender.
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3. Meanwhile mix the minced beef with the breadcrumbs, pepper and salt and a little nutmeg, and add egg to bind.
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4. Roll the meat into small balls the size of marbles; 10 minutes before serving, drop these carefully into the soup and allow simmering gently.
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