1 lb. ground lamb
1 egg
1 cup breadcrumbs
10 spanish olives, chopped
2 Tbs. marcona almonds, chopped
3 Tbs. milk
1 Tbs. mint, chopped
1 cup yellow onion, diced
1 Tbs. garlic, chopped
1/3 cup sherry wine
3 Tbs. olive oil
1 tsp. salt
½ tsp. pepper

Add 1 Tbs. olive oil to a large sauté pan over medium heat. Add onions and cook until golden brown. Add garlic and cook for about 1 minute. Add sherry and cook for 20 seconds. Remove from heat. Add to a bowl along with lamb, the egg, breadcrumbs, olives, almonds, milk, mint, salt and pepper. Mix thoroughly and form into small meatballs. Heat remaining oil in a large sauté pan over medium heat (at this point, you could cook a small piece and check the seasoning). Lightly brown meatballs and set aside. Heat up the finished soup. Add meatballs and simmer for about 20 minutes. Serve.