Lamb meatball soup

I want to share another recipe for a delicious first course. Spicy lamb meatball soup. soup also includes chickpeas, tomatoes and, of course, aromatic spices. This dish is based on the recipe for the Caucasian soup Kufta-Bozbash, but with some differences. So I do not add rice to the meatballs and make them small. I also don’t add potatoes to the soup.

Ingredients (3 l. pan):

Lamb leg – 500 gr.
Lamb or beef soup set (broth bones) – 500 gr.
Lard – 100 gr.
Canned chickpeas – 1 can
Tomatoes in their own juice – 1 can
Onions – 2 pcs.
Adjika Abkhazian – 0.5 tsp
Garlic – 1 clove
Cilantro greens – bunch
Ground coriander – 1.5 tsp
Zira – 1.5 tsp
Ground black pepper – 1.5 tsp
Paprika – 1 tsp
Saffron – a pinch
Flour – 3-4 tbsp.
Salt

Cooking process

1 Fill the soup set (broth bones) with water and cook for 1.5 hours. Remove the foam from time to time.

2 While the broth is cooking, prepare the minced meat for the meatballs. It can be done both with a combine and with a meat grinder.

Cut the lamb, bacon and onion into medium-sized pieces. Put them in the bowl of the food processor (or pass them through a meat grinder) along with several sprigs of cilantro and a clove of garlic. Add 0.5 teaspoons of coriander, 0.5 tsp. cumin, 0.5 tsp. black pepper and 0.5 tsp. salt there. Make minced meat.

Mix the minced meat well with your hands.

3 From the minced meat make meatballs the size of a walnut. Next, each meatball must be rolled in flour.

Fry the meatballs for a few minutes until golden brown.

4 Put the meatballs temporarily in some kind of dish. Put chopped onion in a frying pan and fry it until light golden brown. Add chopped tomatoes in their own juice to the onion, stir and simmer for 5 minutes. Add 1 teaspoon each of coriander, cumin, black pepper and paprika. Mix everything well and simmer for another 10 minutes.

5 By this time, the broth should be ready. We take out the bones from the pan. We filter the broth.

Put onion with tomatoes, adjika, meatballs and chickpeas in a saucepan. I use canned chickpeas – it’s easier that way. Cook the soup for 30 minutes. Add the saffron 10 minutes before the end of cooking and salt to taste.

Serve ready-made lamb meatball soup with finely chopped cilantro. It turns out to be spicy and aromatic. I would also like to note juicy lamb meatballs – it’s very tasty!