Stuffed Meatballs
Soups • Armenian
Description
Recipe taken from a cookbook by John Smith, 'Armenian Cuisine' (1960).
Ingredients
- Beef 5 oz
- Buckwheat Groats 0 oz
- Onion 0 oz
- Clarified Butter 0 oz
- Chicken Egg ½ piece
- Tomato Puree 0 fl oz
- Potato 5 oz
- Rice 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Separate the meat from the bones of the hind leg or shoulder.
Step 2
Boil the bones to make broth and strain it. Pass the meat through a meat grinder twice.
Step 3
Add the cooked wheat groats, raw eggs, salt, and pepper to the minced meat and beat for 10 minutes until a homogeneous mass is obtained.
Step 4
Divide the mixture into balls the size of a chicken egg.
Step 5
Prepare the filling separately. Sort the rice, rinse it, and cook until half done.
Step 6
Mix the rice, finely chopped fried onion, finely chopped parsley, salt, and pepper well.
Step 7
Make an indentation in the prepared balls, place the filling inside, and reshape them.
Step 8
In the strained broth, add peeled, rinsed, and then coarsely chopped potatoes, fried finely chopped onion, and tomato puree, bring the broth to a boil, then add the meatballs and cook them until they float to the surface of the broth.
Step 9
Serve the soup, sprinkled with finely chopped parsley.
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