|Lamb broth||6 Cup (96 tbs)|
|Peeled and chopped ripe tomatoes||3 Cup (48 tbs)|
|Minced bell pepper||1⁄4 Cup (4 tbs)|
|Celery rib and leaves||1 , chopped|
|Onions||2 , sliced|
|Minced dill||1 Tablespoon (Fresh)|
|Garlic||4 Clove (20 gm), minced|
|Black peppercorns||12 , lightly crushed|
|Zucchini||2 Small, sliced|
|Mushrooms||1⁄2 Pound, sliced|
|Dry sherry||1 Ounce|
|Sour cream||1⁄2 Cup (8 tbs)|
Bring broth, tomatoes, vegetables, herbs and seasonings to boil, lower heat and simmer, covered, 2 hours.
Bring stock mixture to boil, add zucchini and mushrooms; cook 10 minutes or until zucchini are tender-crisp.
Adjust seasonings, add meat balls, and heat.
Put 1 tablespoon dry sherry in each bowl and ladle in soup.
Top with dollops of sour cream.