Sanandaj-Style Kashk Soup

Broth

• 2 tablespoons oil or butter
• 2 onion, peeled and sliced
• 1 tea

1. To make the broth: In a large pot, heat the oil over medium heat. Add the onions and sauté until golden brown. Add salt, pepper, turmeric, advieh, mint, and the chickpeas. Stir-fry for 20 seconds. Add the broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 55 minutes.
2. To make the meatballs: In a mixing bowl, combine the lamb, grated onio