Lebanese Lamb Meatball and Rice Soup
- Reviews 1
Ready In: 35 mins
Serves: 6
Ingredients
- 300 g ground lamb, prepared for kafta
- 150 g long grain rice, rinsed and drained
- 4 tablespoons tomato puree
- 1 tablespoon instant chicken bouillon granules
- 2 liters water
- 1 tablespoon clarified butter
Directions
- Make balls the size of a hazelnut from the kafta.
- Heat the clarified butter in a saucepan and add the meatballs; brown.
- Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.
- Cook until rice is tender and add salt to taste.
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