Ingredients with Measurements:
- 1 lb ground lamb
- 1 onion, grated
- 1/2 cup cooked chickpeas
- 1/2 cup cooked lentils
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups beef broth
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup chopped fresh cilantro
- 2 tbsp olive oil
Special equipment needed:
- Large soup pot
- Mixing bowl
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a mixing bowl, combine the ground lamb, grated onion, cooked chickpeas, cooked lentils, parsley, mint, garlic, cumin, coriander, paprika, cayenne pepper, salt, and black pepper. Mix well.
2. Form the mixture into small meatballs, about 1 inch in diameter.
3. Heat the olive oil in a large soup pot over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. Add the beef broth, diced potatoes, diced carrots, and diced celery to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
5. Add the chopped cilantro to the pot and simmer for an additional 5 minutes.
6. Serve hot, garnished with additional cilantro if desired.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning the meatballs, then low heat for simmering the soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 22g
Protein: 25g
Sodium: 1100mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground lamb.
- Fresh cilantro can be substituted for the fresh parsley or mint.
- Chicken broth can be substituted for the beef broth.
Variations:
- Add diced tomatoes or tomato sauce for a richer flavor.
- Add diced bell peppers or zucchini for additional vegetables.
- Use different spices, such as turmeric or cinnamon, for a different flavor profile.
Tips and tricks:
- Make sure to brown the meatballs well before adding the broth to ensure they hold their shape.
- If the soup is too thick, add more broth or water to thin it out.
- Adjust the spices to your taste preferences.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with cilantro.
Garnishes:
Fresh cilantro
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
If the meatballs fall apart while cooking, try adding an egg to the mixture to help bind it together.
Food safety advice:
Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
Kyufta Bozbash is a traditional Azerbaijani soup made with meatballs and vegetables.
Flavor profiles:
Spicy, savory, and herbaceous.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Azerbaijani