Sulu Manti (Manti Soup)
User Reviews
5
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Prep Time
1 hr
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Cook Time
25 mins
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Resting Time
30 mins
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Total Time
1 hr 55 mins
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Servings
8 servings
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Calories
473 kcal
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Course
Main Course, Soup
Sulu Manti (Manti Soup)
Description
This Sulu Manti (Manti Soup) recipe begins with a pliable dough made from flour, eggs, water, olive oil, and salt, rested to relax. The filling combines ground beef with minced onion, parsley, kosher salt, paprika, and black pepper for a savory, moderately spiced mixture. The dough is rolled thin using a pasta machine or rolling pin, then cut and shaped around the meat filling into individual dumplings.
The soup base features a blend of crushed canned tomatoes, chicken broth, water, garlic, butter, paprika, lemon juice, and dried mint, simmered together to develop depth and bright acidity. This liquid simmers the manti until cooked through, resulting in soft yet structured dumplings immersed in a robust broth. Optional chickpeas can be added for extra body.
The finished soup offers a comforting mix of tender dough pockets with a seasoned beef center, accented by herbal mint and garlic in a slightly tangy and richly spiced tomato broth. This combination creates a warm, satisfying meal with complex flavors.
For dough rolling, a pasta machine helps achieve the ideal thinness, but careful manual rolling is also effective. The recipe uses kosher salt, so adjustments are needed if substituting table salt. Proper dough thickness and seasoning are key to balancing texture and flavor.
Ingredients
Dough:
- 2 egg large
- ¾ cup water
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 3 ½ cups all-purpose flour plus more as needed, 440 grams
Meat Filling:
- 10 ounces ground beef
- 3 tablespoons onion minced
- 2 ½ tablespoons parsley chopped
- 1 ¼ teaspoons kosher salt
- 1 teaspoon paprika
- ¼ teaspoon black pepper ground
Soup:
- 4 tablespoons unsalted butter 57 grams
- 2 ½ cups tomatoes canned, crushed or ground peeled
- 6 cups chicken broth
- 6 ½ cups water
- 5 cloves garlic minced
- ½ cup lemon juice
- 2 tablespoons + 2 teaspoons kosher salt
- 1 tablespoon paprika
- ½ teaspoon black pepper ground
- 1 chickpeas optional, canned, drained and rinsed
- 2 tablespoons dried mint
Instructions
- Beat together the eggs, water, salt, and olive oil.
- To make the dough by hand, fill a large mixing bowl with the flour and make a well in the center. Add the wet ingredients to the well. Slowly incorporate the flour into the wet ingredients until a ball of dough is formed. Alternatively to make the dough in a stand mixer fitted with the dough hook attachment, add the flour to the mixer bowl, then add the wet ingredients and mix for 3 to 4 minutes until smooth and pliable. If the dough is sticky add a bit of flour as needed, and continue to mix/knead the dough until smooth. Cover the dough with a tea towel and set aside for 30 minutes.
- Mix together the ground beef, onion, parsley, salt, pepper, and paprika until well incorporated. Refrigerate until needed.
- Lightly dust 2 baking sheets with flour to keep the manti from sticking until they are ready to be boiled.
- Using a hand-cranked pasta roller or a rolling pin, in batches roll out the dough until it's very thin, dusting the dough with flour as needed. If using the Kitchenaid pasta roller attachment, roll until #4 for thickness (see notes below).
- On a lightly floured surface, cut each strip of dough into 1 ½ inch squares. Place ¼ teaspoon of meat filling into the center of each square.
- You can shape the manti a couple different ways. For the first shape, pinch the two ends with your fingers as if you are going to form a canoe-shape, but then bring the two ends together in the middle to form a satchel, slightly overlapping and twisting the dough together in the center to seal it.
- Alternatively, fold the manti into a triangle, sealing all the edges well. Pinch together the two opposite ends of the triangle to form a tortellini-like shape. Place the manti on the baking sheets. Repeat with the remaining dough and meat filling.
- Start the soup by melting the butter over medium heat in an 8-quart stockpot. Add the tomatoes and cook for a few minutes to heat through. Add the chicken broth, water, garlic, lemon juice, salt, paprika, and black pepper. Raise the heat and bring to a boil. When the mixture comes to a boil, carefully add the manti to the soup along with the chickpeas, if using. Reduce the heat to simmer, and cook the manti for about 10 to 12 minutes until tender, but not mushy. Add the dried mint and serve.
Notes
- When rolling the dough with a manual or Kitchenaid pasta roller, work in small portions and keep unused dough covered to prevent drying out.
- Roll the dough multiple times at the widest setting, folding between passes, then gradually reduce thickness steps to achieve an optimal thinness, usually around setting #4 on Kitchenaid attachments.
- Adjust salt quantities when using table salt instead of kosher salt, as table salt is finer and saltier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 70mg | 23% |
| Sodium | 1535mg | 64% |
| Potassium | 172mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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