Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Soup Recipes


Village Soup with Meatballs (Soup Recipes)

Banu Atabay's Kofteli Koy Corbasi
Main Page » Soup Recipes » Village Soup with Meatballs


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Village Soup with Meatballs



Instructions:
# Firstly, rest the tarhana in 2 + 1/2 cups cold water.
# Then, prepare the meatballs. Put the grated onion into a deep bowl and add the stale brad slice in it and mix, until it reaches to the consistency of dough.
# Add ground meat, salt and black pepper on it and knead the mixture for about 3-4 minutes. Pick pieces in the size of walnut and roll them into ball shape.
# Place the meatballs onto the floured tray and shake the tray to cover the meatballs with flour.
# Put sunflower oil into a pot, add the finely sliced white side of the green onions. After sautéing it for a while, add the finely sliced bell peppers.
# When the color of the bell peppers changes a little, add tomato paste, grated tomato and pour the tarhana into the mixture with its water. Finally, add broth and salt in it.
# Stir the soup constantly. When the soup starts to begin hot, add the boiled chickpea and finely sliced green parts of the green onions.
# When the soup reaches to the boiling temperature, add the meatballs into the soup. Turn the heat to low. Cook it for about 15-20 minutes by stirring time to time, without breaking the meatballs.
# Serve it hot.


Note: Finely sliced 2 garlic cloves may be added into this soup also.


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1 cup tarhana
1 cup chickpea
3 bell peppers
4 green onions
1 ripe tomato
1/2 tbsp tomato paste
7 tbsp sunflower oil
1 + 1/2 tsp salt
2 + 1/2 cups water
7 cups broth

For Meatballs:
7ounces ground calf meat, fatless
1/2 small onion
1 slice of stale bread
1/2 tsp salt
1/2 tsp black pepper