3/4 lb (340 g) lean ground pork

1/4 cup (30 g) bread crumbs

1 egg

1/2 tsp (2.5 ml) Dijon mustard

1/2 tsp juniper berries

1/2 tsp black peppercorns

1/4 tsp ground nutmeg

2 bay leaves

2 whole cloves

1 cinnamon stick, about 1 inch (2.5 cm) long

1 onion, thinly sliced

2 celery stalks, thinly sliced

2 carrots, thinly sliced

2 garlic cloves, thinly sliced

1 tbsp butter

5 cups (1.25 litres) chicken broth

With the rack in the top position, preheat the oven’s broiler. Line a baking sheet with aluminum foil.

In a bowl, combine the meat, bread crumbs, egg and mustard. Season with salt and pepper. Working with lightly oiled hands, shape each meatball using 1 tsp (5 ml) of the meat mixture. Place on the prepared sheet.

Bake for 5 minutes or until the meatballs are golden brown. Set aside.

Meanwhile, place the spices in a tea strainer or wrap in two layers of cheesecloth. Set aside.

In a pot over medium-high heat, soften the vegetables and garlic in the butter. Add the broth and spice mixture. Bring to a boil, then simmer for 10 minutes. Add the meatballs and continue cooking for 5 minutes. Remove the spices.

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