Armenian Meatball Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
239 kcal
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Course
Main Course, Soup
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Cuisine
Armenian
Armenian Meatball Soup
Description
This soup begins by mixing fine bulgur with ground beef, minced onion, salt, black pepper, and paprika, binding the ingredients with small amounts of water to form cohesive meatballs roughly three-quarters to one inch in diameter. Preparing these tiny meatballs requires wetting hands constantly to shape them evenly without sticking.
The broth is developed in a pot where butter is melted and onions sautéed until softened. Water, tomato sauce, broth, kosher salt, black pepper, and paprika are added, then brought to a boil. Lemon juice brightens the base. Meatballs are carefully dropped in batches to avoid clumping, followed by optional chickpeas or rice. Dried mint leaves contribute a distinctive herbal note traditional to Armenian cuisine.
The result is a savory, slightly tangy soup with tender meatballs and a balanced blend of spices. It's a filling and warming preparation, suitable as a main course especially in cooler weather.
Adjusting salt is important depending on salt type used to avoid oversalting. Careful shaping and gradual meatball addition facilitate even cooking and texture.
Ingredients
Meatballs:
- 1 cup bulgur #1 grade fine
- 1 pound ground beef
- ½ onion minced, small
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons paprika
- water about ½ cup
Soup:
- 1 tablespoon butter unsalted
- 1 onion finely chopped, small
- 6 cups water
- 1 tomato sauce or ground peeled tomatoes, (15 ounce) can
- 1 chicken broth or beef broth or water, (14.5 ounce) can
- 1 tablespoon + 2 teaspoons kosher salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ⅓ cup lemon juice
- 1 chickpeas optional, canned, drained and rinsed
- 1 tablespoon rice (optional)
- 1 tablespoon dried mint leaves
Instructions
Meatballs:
- Fill a small bowl with some water and place next to the mixing bowl.
- Add the bulgur, beef, onion, salt, pepper, and paprika to the bowl and mix well with your hands, adding water a handful at a time until it becomes cohesive and firm (you may need to wet your hands with the water in the bowl as you mix).
- Constantly wetting your hands, make little meatballs by rolling small bits of the mixture between your palms. They should be about ¾-inch to 1-inch in diameter. Place the small meatballs on a tray or baking sheet until ready to cook. You will have about 130 meatballs.
Soup:
- In a pot over medium-high heat, melt the butter, add the onion, and sauté until softened. Add the water, tomato sauce, broth, salt, pepper, and paprika, raise the heat to high, and bring to a boil. Add the lemon juice and carefully drop the meatballs several at a time into the liquid, mixing in between additions to make sure the meatballs do not stick together. Add the chickpeas or rice, if desired.
- When the mixture comes back up to a boil, lower the heat, and simmer for about 10 to 15 minutes, or until the meatballs are cooked through (they will plump up). Adjust the seasonings if needed, and add the dried mint just before removing from the heat. Serve immediately.
Notes
- This recipe uses kosher salt, which is less salty per volume than table salt; reduce salt quantity accordingly if substituting.
- Keep your hands wet when shaping the meatballs to prevent sticking and achieve a firm, cohesive texture.
- Drop meatballs slowly into boiling broth in small batches to avoid them sticking together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 1276mg | 53% |
| Potassium | 346mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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