Ingredients:
- Meat
- Bulgur or rice
- Dried mint
- A lemon
- Tomato sauce
- Pepper paste
- Broth
- An onion
- Chickpeas (one can)
- Butter
Instructions:
- Mix & shape the meatballs with bulgur or rice. The meatballs should be rather small, about ¾-to-1-inch in diameter, and tightly packed. Wet your hands with water so the meatballs don’t stick to your palms.
- For the broth, sauté a chopped onion 🧅 Add tomato sauce & a tbsp of pepper paste🥫, broth, and lemon 🍋 juice.
- Add the can of chickpeas to the broth
- Add the meatballs to the broth, stirring very carefully.
- When the meatballs are cooked and float on the surface, the soup is ready.
- Garnish with some dried mint. In a small pan, melt 1 tsp of butter and add 1 tsp of powdered mint and fry for a few seconds. Add to the soup.
- Salt and pepper to taste. (1 tsp of Armenian red pepper, 1 tsp of allspice, 0.5 tsp of black pepper, a pinch of cumin).