Kofta Soup
- 3/4 pound ground lamb
- 1/3 cup grated onion
- 3/4 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 3 tablespoons finely chopped fresh flat-leaf parsley, divided
- 1/2 teaspoon fine sea salt, divided
- 5 cups low-sodium beef or vegetable broth
- 3 Russet potatoes (about 1 1/2 pounds total), peeled and diced
- 2 carrots, diced
- 2 tablespoons tomato paste
- cayenne pepper, Pinch of
- 2/3 cup frozen peas
Preheat the oven to 425°F.
In a large bowl, combine lamb, onion, allspice, pepper, 2 tablespoons of the parsley and 1/4 teaspoon of the salt.
Mix gently with your hands or a spatula until just combined.
Form the mixture into meatballs about the size of large marbles (you should have about 30).
Place meatballs on a greased baking sheet and bake until just cooked through, 12 to 15 minutes, shaking the baking sheet once or twice during cooking.
Meanwhile, in a large pot, combine broth, potatoes, carrots, tomato paste, cayenne and remaining 1/4 teaspoon salt and bring to a boil.
Lower heat and simmer, uncovered, until potatoes are very tender, about 20 minutes.
Add meatballs along with any juices that accumulated on the baking sheet and peas to the pot and simmer a few more minutes.
Serve garnished with remaining 1 tablespoon parsley.
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- 3/4 pound ground lamb
- 1/3 cup grated onion
- 3/4 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 3 tablespoons finely chopped fresh flat-leaf parsley, divided
- 1/2 teaspoon fine sea salt, divided
- 5 cups low-sodium beef or vegetable broth
- 3 Russet potatoes (about 1 1/2 pounds total), peeled and diced
- 2 carrots, diced
- 2 tablespoons tomato paste
- cayenne pepper, Pinch of
- 2/3 cup frozen peas