I love modern cookbooks. When buying, I prefer books not with simple recipes, but with recipes from culinary travels. In such books, I often find and discover many interesting non-banal recipes from the cuisines of different countries. In one of these books (“Caucasus” by Olya Hercules), I was very interested in the recipe for an interesting broth based on fragrant greens with meatballs. And, no wonder I drew attention to this recipe. The finished dish exceeded all my expectations. It’s amazing how rich and flavorful this herb broth is. I am happy to share the recipe for this original course.
Ingredients (for a 2L pot):
- Stems of cilantro, basil, parsley – 250g.
- Celery stalks – 4 pcs. (1 pc. for the broth, and 3 pcs. for the finished dish)
- Garlic – 4 cloves
- Sauce Narsharab – 2 tbsp.
- Bay leaf – 2 pcs.
- Fennel seeds – 2/3 tsp
- Minced lamb (or beef) – 300-400 gr.
- Ground black pepper
- Salt
Cooking process
1 In a pot of water, put the stalks of aromatic herbs and celery, chopped 2 cloves of garlic, bay leaf and fennel seeds. Bring to a boil over medium heat. Then reduce the heat and cook for 10-15 minutes.
Let the broth brew well (you can even leave it to stand for a few hours). Next, strain the broth. Discard stems etc.
2 Add ground black pepper and chopped fennel seeds to the minced meat. Salt. Mix well. From the minced meat we form small balls.
3 Bring the broth to a boil. We spread the meatballs and add the Narsharab pomegranate sauce. Cook for 7 minutes. Add 2 minced garlic cloves and chopped celery to the pot. Salt. Cook for 2 more minutes.
We serve the fragrant herb broth to the table sprinkled with fresh cilantro.
Other delicious soup recipes:
Lamb meatball soup https://takajaeda.com/en/recipes-en/lamb-meatball-soup/
Vietnamese Pho Bo soup https://takajaeda.com/en/recipes-en/pho-bo-soup/
Spicy tomato soup with rice https://takajaeda.com/en/recipes-en/spicy-tomato-soup-with-rice/