Tomato + Lime Broth with Tiny Meatballs

Name: Tomato + Lime Broth with Tiny Meatballs (Gushtabeh/Kufteh-ye Kaleh Gonjishki-e Araki)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Serves: 4 to 6
Cuisine: Iranian
Ingredients: 2 teaspoons fine sea salt; 2 tablespoons oil, butter, or ghee; 1 lb/450 g small golden potatoes, peeled; 1 small onion, peeled, grated and juice squeezed out; 1 lb/450 g ground lamb or chicken; 2 medium onions, peeled and thinly sliced; 1 teaspoon turmeric; 1 teaspoon freshly ground pepper; 2 cups/400 g peeled tomato puree (about 2 large tomatoes), or canned peeled tomatoes; ½ teaspoon ground cinnamon; 1 teaspoon dried Persian lime powder; 1 teaspoon sea salt; ½ teaspoon freshly ground pepper

Gushtabeh/Kufteh-ye Kaleh Gonjishki-e Araki

Preparation info

Serves:
4 to 6

Difficulty
Easy
Ready in
1 hr 45

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

My mother learned to make this Araki soup from her mentor, my father’s sister Ameh Fatemeh, who originally come from Arak. It’s easy to make and delicious.

Ingredients

Broth

2 tablespoons oil, butter, or ghee
2 medium onions, peeled and thinly sliced
2</

Asia
Iran
Arak
Main course
Gluten-free

Method

For the broth: Heat the oil in a large enameled cast-iron pot over medium heat and sauté the onions for 10 to 15 minutes until golden brown. Add the salt, pepper, and turmeric, and sauté for another 2 minutes. Add the fresh tomatoes and the rest of the ingredients for the broth, pour in 4 cups/960mll water, and bring to a boil. Reduce heat to medium and allow to s