Sour Meatball Soup

Method

1. Crush the garlic cloves and combine them with the meatballs, pressing lightly to coat, then set aside for 5 minutes to allow the flavors to begin melding.
2. Dice the tomatoes and add them to a medium saucepan over medium heat, cooking for about 5 minutes until they begin to break down and release their juices.
3. Pour in enough water to cover, stir in the pomegranate molasses, and bring the soup base to a gentle boil over medium-high heat.
4. Carefully add the meatballs and crushed garlic to the simmering broth, then reduce the heat to low and simmer uncovered for 40 minutes until the meatballs are fully cooked through and the broth has deepened in flavor.
5. Taste the broth and adjust the pomegranate molasses for additional sourness if desired, stirring to incorporate.
6. Ladle the soup into bowls and finish with a generous sprinkle of dried mint over each serving.