This soup is a family favourite and a must have in Ramadan at iftar time. I do make a variety of soups in Ramadan but this one hits the spot every time! It is a perfect soup on nights where you don’t want to cook much as it is filling.
I have a few meatball soup recipes on the blog, but this one is the one we all agree on! I think the mini meatballs make it special and easy to eat for little ones. You can add chickpeas to this soup as well, it makes for a heartier soup.
I have it written to use 7 cups of water in the recipe below; I never measure but to write this recipe out I measured everything, and it turns out for the pot I use it was 7 cups of water. You can use more water for this soup to make more of it, just add a bit more flour at the end to thicken it up and of course adjust seasoning, etc.
What you will need:
- 7 cups water
- 1 lb lean ground beef
- 1 small shallot or a 1 tbsp finely diced onion
- 1 tsp dried oregano
- 1 tsp dried mint
- 1/2 tsp cumin
- 1/2 tsp salt ( or more)
- 5 tbsp #1 fine grain bulgur
- 1 chicken cube (I use HMA certified Sufra brand)
- 1 egg
- salt to season
- 5 tbsp yogurt
- 2 tbsp flour
- 1 tsp mint for garnish
- lemon
- 2 tsp butter
- 2 tsp olive oil
Bring the water to a boil in a pot. In a mixing bowl, mix together the ground beef, diced onion, oregano, mint, cumin, salt and bulgur. Shape into mini meatballs.
Season the water with a little salt and the chicken cube. Add in the meatballs.
Cook for about 15 minutes on medium -low heat. In a measuring cup or large bowl, combine the flour, yogurt and egg. Temper with soup mixture so the egg mixture does not curdle. Stir into the soup mixture quickly so it doesn’t clump up. Taste and adjust with salt and pepper.
Bring to a boil for a minute or two, then remove from heat. Add some freshly squeezed lemon juice.
Melt the butter with olive oil and one teaspoon of mint.
Pour the melted butter mint mixture over the soup.
Enjoy!
This sounds so delicious, but your recipes always do!