Meatball Soup
Soups • European
Description
Meatball Soup
Ingredients
- Lamb 5 oz
- Boiled White Round Rice 0 oz
- Onion 0 oz
- Quince 5 oz
- Tomatoes 5 oz
- Black Cumin (Cumin) 0 oz
- Serviceberries 0 oz
- Mild Chili Spice 1 piece
- Dill 0 oz
- Cilantro 0 oz
- Chickpea 5 oz
- Lamb 20 fl oz
- Fat Tail Fat 0 oz
Step-by-Step Guide
Step 1
Remove the sinews from the meat, pass the meat and tail fat through a meat grinder; peel and finely chop the onion, remove the seeds from the quince and cut it into several large pieces.
Step 2
Boil the rice in boiling water for 5 minutes, then drain the water.
Step 3
Crush the cumin and coriander in a mortar or finely chop with a knife, remove the seeds from half of the chili pepper and chop it finely, separate the dill leaves from the stems, and finely chop the cilantro and dill leaves.
Step 4
Mix the minced meat with the onion, rice, and spices, knead until homogeneous, and roll into 2 balls.
Step 5
Remove the stem from the tomato, blanch it in boiling water, peel the skin, and cut it into large pieces.
Step 6
Bring the broth to a boil, drop the meatballs in, skim off the foam, add the tomatoes, finely chopped chili pepper, barberry, and simmer on low heat at a gentle boil for 10 minutes, season with salt and pepper, add the quince, and cook for another 10 minutes.
Step 7
Place the meatballs, quince slices, tomatoes, and chickpeas in a bowl, pour over the broth, sprinkle with herbs, and serve.
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