Meatball Soup with Lemon

Name: Meatball Soup with Lemon (Kofte in Broth)
Prep time: 45 min
Total time: 45 min
Yield: Makes 4 servings
Cuisine: Middle East
Ingredients: ½ cup dry white wine, water, or more stock; ½ cup dry white wine, water, or more stock; ½ cup dry white wine, water, or more stock; Fresh lemon juice to taste; 1 pound boneless lamb, preferably from the shoulder, excess fat removed; 1 medium onion, peeled and quartered; 1 pound boneless lamb, preferably from the shoulder, excess fat removed; Salt and black pepper to taste; Salt and black pepper to taste; ⅓ cup fresh dill leaves; ⅓ cup fresh parsley leaves, plus more for garnish; ½ teaspoon ground cinnamon; Pinch of ground allspice; 5 cups beef, chicken, or vegetable stock, preferably homemade; 5 cups beef, chicken, or vegetable stock, preferably homemade; 2 tablespoons extra virgin olive oil; 5 cups beef, chicken, or vegetable stock, preferably homemade

Kofte in Broth

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A filling, bright-tasting soup that would certainly qualify as a main course. To make it even more substantial, cut up a couple of potatoes and simmer them with the kofte.

Ingredients

1 pound boneless lamb, preferably from the shoulder, excess fat removed
1 medium onion, peeled and quartered

Middle East
Main course
Soup
Gluten-free

Method

Cut the lamb into large chunks and put in a food processor with the onion, a large pinch of salt, some pepper, and the parsley, dill, allspice, and cinnamon; process until quite smooth, stopping the machine and scraping down the sides if necessary. With wet hands, form into meatballs about 1 inch in diameter.
Heat the stock and hold it at a gentle simmer. Put t