You know the kind of grey miserable day that January in the UK specialises in. I’d been feeling pretty low since we got back from Brighton. I was in need of comfort and what could be more comforting than a bowl of hot, slightly spicy, satisfying meatball soup.

With flatbreads.

Flatbread Dough

250g Strong White Flour

5g Salt

5g fresh or 1/2 sachet dried Yeast

1 tsp Honey

2tbsp Olive Oil

150ml Warm Water

Meatballs

500g Lamb Mince

Pinch dried Cinnamon & Ras el Hanout

Salt and pepper

Soup Base

1 Onion

1 Red Pepper

1 Red Chilli

Some Garlic ( I’m not going to tell you how much, measure that with your heart)

200 ml White Wine

500ml Chicken Stock

500ml Passatta

Smoked paprika, oregano, salt and pepper to taste.

You also may want a teaspoon of sugar or honey depending on how acidic the tomatoes are.

First make the flat bread dough. Mix all the ingredients together until you have a pliable dough. Knead for 10 minutes either by hand or by machine. Put in an oiled bowl and cover with a wet tea towel. Leave in a warm area to prove for 30 minutes. The dough should about double in size.

Meanwhile dice up the onion and the red pepper. Gently fry in olive oil in a pan big enough for the soup. Season with salt, pepper and smoked paprika. Add in the chilli and lastly the garlic.

Whilst the vegetables are cooking make the meatballs. Mix the lamb together with the spices and seasoning until thoroughly combined. I find it easiest to use my hands. Roll into small balls and bake in the oven 180o or gas mark 4 for 8 -10 minutes. Once the meatballs are out put a pan of water into the bottom of the oven. This is to bake the flatbreads.

Once the vegetables are soft and the spice is cooked out add in the white wine and reduce by half. Add in the chicken stock, the passatta and the meatballs and let the soup simmer. Add in the oregano or any other herbs if preferred. For a heartier soup add in a tin of chickpeas too.

The bread should be proved now. Knock it back. Flour your work surface and your rolling pin and roll out the dough until it is about 1cm thick. Cut into strips. I do mine quite rustic. Put onto a lined baking tray and leave to prove for another 20 minutes. Score the tops gently with a knife and sprinkle the tops with zaatar or any other seeds or herbs you prefer. Bake in the now steamy oven for around 15 minutes. Serve warm with the hot soup.

It should sooth the most troubled of souls. Enjoy!