How to Make Quick Persian-Style Lentil Meatball Soup
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Steps to Prepare Favorite Persian-Style Lentil Meatball Soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Persian-Style Lentil Meatball Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Persian-Style Lentil Meatball Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Persian-Style Lentil Meatball Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Persian-Style Lentil Meatball Soup using 11 ingredients and 9 steps. Here is how you can achieve it.
This is a Japanese version of an Iranian dish called "koftah". You can fill them with your favorite fillings.
Knead the meat and other ingredients well to prevent the balls from falling apart. If you're concerned about them falling apart, add 1 raw egg to the mixture. Recipe by Reiki-
Ingredients and spices that need to be Make ready to make Persian-Style Lentil Meatball Soup:
- 300 ml Lentils
- 2 tbsp Uncooked white rice
- 300 grams Ground beef
- 1 Onion
- 2 Boiled eggs
- 8 Dried plums (or dried prunes)
- 1 Ripe tomato (or canned tomatoes)
- 3 Soup stock cube
- 1 tsp Turmeric
- 1 Salt and pepper
- 900 ml Water
Instructions to make Persian-Style Lentil Meatball Soup
- Boil the lentils and rice for about 30 minutes until soft. Thoroughly drain the water and mash the lentils.
- Grate half of the onion, and knead it with 270 g of the beef and 1 teaspoon of salt until even.
- Combine Steps 1 and 2 and knead well.
- Season the remaining 30 g of beef with salt and pepper and lightly knead. Roll into small balls and cook in a frying pan.
- Quarter the boiled eggs.
- Divide the mixture from Step 3 into 8 portions. Form into balls around the dried plums, boiled eggs, and meatballs from Step 4.
- Cut the remaining half of the onion into wedges and sauté in a pot. Add the turmeric and continue sautéing.
- Cut the tomato into wedges, add to Step 7, and continue sautéing. Add 900 ml of water and the soup stock cubes and simmer.
- Add the balls from Step 6 to Step 8 and simmer for about 20 minutes.
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