Lebanese Lamb Meatball and Rice Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I don't know what the real name for this soup is, it was passed on to me by my mother who learned it from my Lebanese grandfather on my dad's side. It is made with Kafta; we used to purchase it at a Lebanese store, but here is a recipe to make your own: Kafta (Meatball Shish Kabobs) Kafta (Meatball Shish Kabobs). For the clarified butter you may use your own, but this how I make it- Rendered/Clarified Butter (Samneh) Middle East, Palestine Rendered/Clarified Butter (Samneh) Middle East, Palestine. The soup is rich and fulfilling. Ingredients:
300 g ground lamb, prepared for kafta |
150 g long grain rice, rinsed and drained |
4 tablespoons tomato puree |
1 tablespoon instant chicken bouillon granules |
2 liters water |
1 tablespoon clarified butter |
Directions:
1. Make balls the size of a hazelnut from the kafta.
2. Heat the clarified butter in a saucepan and add the meatballs; brown.
3. Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.
4. Cook until rice is tender and add salt to taste.
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