Did you think that I’d up and left you? I’m back.

I’m also just getting over the flu. And now m hay has it. And Arthur the baby poodle was just sick. It’s a pretty gross cesspool of sick in this household.

Really, Arthur had it the worst. Apparently he ate drugs in the park — probably weed.

It scared the bejeezus out of me and turned him into a vegetable for one day. The next day, he couldn’t walk because of belly pain. But he’s all better now. Amen.

Spinach Soup with Little Beef Koofteh
*from Malouf by Greg and Lucy Malouf

2 tbsp olive oil
1 small onion, finely diced
1 clove garlic, finely chopped
1/2 tsp ground turmeric
1/2 tsp freshly ground black pepper
1.5 L chicken stock
sea salt
250 g spinach leaves, finely shredded
1/2 cup coriander leaves
2 eggs, lightly whisked
3 tbsp verjuice
generous squeeze of lime juice

For the koofteh:

300 g lean beef, minced twice
1 small onion, grated
1 clove garlic, grated
1/2 tsp dried mint
1/2 tsp freshly ground black pepper
1/2 tsp ground turmeric
1/2 tsp sea salt
splash extra-virgin olive oil

Combine koofteh ingredients in a large bowl an knead to combine well. Cover and Refrigerate for 30 minutes.

Heatthe oil in a very large, heavy-based saucepan over low heat. Add the onion an dgarlic and fry gently until soft and translucent. Stir in the turmeruc and pepper and cook for another couple of minutes. Add the stock and salt to taste, then simmer gently for 10 minutes.

While the soup is simmering, use wet hands to roll the beef koofteh mixture into smooth, even dumplings about the size of a small walnut, You should get 24 dumplings from the mixture.

Pop the dumplings into the soup and bring to the boil. Lower the heat and simmer gently for 12 minutes, skimming away any impurities that rise to teh srface.

Add the spinach to teh pan and increase the heat to a roiling boil. Cook for 2 minutes, then stir in the coriander and eggs. Stir gently to distribute the egg threads. Add the verjuie and lime juice and season to taste. Serve immediately.