This is a Spanish-styled riff on the Mexican albondigas soup made with ground lamb and seasoned in the basque style of pincho moruno with toasted cumin, smoked paprika, garlic and cayenne. In early autumn, add some late summer peppers or summer squash from the garden. As autumn sets in, potatoes or pumpkin are a welcome addition. It's a simple, warming supper for an early autumn evening when you're not quite ready to say farewell to summer.

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