Yield: Makes 2 Servings
This Lebanese soup recipe is excellent for lunch or as a 1st course for dinner.
1 ounce cracked wheat (Bulgur)
to a half cups water, divided
4 ounces ground lamb
one quarter cup minced onion
one quarter teaspoon each salt and pepper
1/8 teaspoon ground cumin
dash of ground allspice
2 tablespoons each diced celery and carrot
one half garlic clove, minced
2 ounces drained canned chickpeas
2 packets instant chicken broth and seasoning mix
1 teaspoon lemon juice
one half Bay leaf
How to Make
in a small bowl combine cracked wheat with 1/2 cup water; let stand for 30 min. Using a fine sieve, drain cracked wheat, extracting as much water as possible; transfer wheat to medium mixing bowl and add lamb, onion, salt, pepper, cumin, and allspice, mixing well. Form mixture into 1 inch diameter meatballs and transfer meatballs to rack embroiling pan; broil until browned, 4 to 6 min. Remove from heat and set aside.
Spray 1 1/2 or 2 quart saucepan with nonstick cooking spray; add celery, carrot, and garlic and cook over medium-high heat, stirring constantly until vegetables are softened, 1 to 2 min. Add chickpeas, broth mix, lemon juice, Bay leaf, and remaining 2 cups water, stirring to combine; let simmer for 10 min. At meatballs and cook until vegetables are tender and meatballs are heated through, 10 to 15 min. Remove Bay leaf before serving.
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