Servings
Font
Back
Armenian Meatball Soup
5 from 78 votes

Armenian Meatball Soup

Armenian Meatball Soup is a hearty dish featuring small bulgur and ground beef meatballs simmered in a savory broth with tomato, onion, paprika, black pepper, and lemon juice. Optional additions include chickpeas or rice and dried mint, adding texture and flavor complexity. The soup is gently cooked to meld the spices and tenderize the tiny meatballs for a comforting, balanced meal.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 servings
Calories: 239 kcal
Course: Main Course, Soup
Cuisine: Armenian

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:
    Cup of Yum
  1. Fill a small bowl with some water and place next to the mixing bowl.
  2. 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).
  3. 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:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 239

% 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.