Tomato and lime Broth with Lamb Meatballs

Name: Tomato and lime Broth with Lamb Meatballs (Gushtabeh ba kufteh)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Makes 4 to 6 servings
Cuisine: Iranian
Ingredients: 1 pound (450 g) golden potatoes, peeled; 1 medium onion peeled and grated; 1 teaspoon Persian lime powder; 4 cups (960 ml) water; ½ teaspoon ground turmeric; 2 tomatoes, peeled and chopped; 1 small onion peeled and thinly sliced; 1 teaspoon sea salt; ½ teaspoon ground cinnamon; 1 pound (450 g) ground lamb; 1 teaspoon freshly ground pepper; 2 tablespoons oil, butter or ghee; 2 tablespoons oil, butter or ghee; 2 tablespoons oil, butter or ghee

Gushtabeh ba kufteh

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

My mother made this soup often. It’s quick, delicious, and very simple to make.

Ingredients

Broth

2 tablespoons oil, butter or ghee
1 small onion peeled and thinly sliced
1

Asia
Iran
Southeast Asia
Soup
Gluten-free

Method

Heat the oil in a medium pot over medium heat and sauté the onion until golden brown. Add the rest of the ingredient for the broth, except the potato, and bring to a boil.
Combine all the ingredients for the meatballs and knead lightly. Shape the paste into hazelnut-sized meatballs. Add them to the broth as you make them. Add the potato, cover and simmer for 30