15 February 2017
n class="wpsdc-drop-cap">This soup is probably one of the most interesting recipes I’ve recreated in a long time. It’s easy, especially with a few tweaks I made to ingredients. We found the unique aspect to be that the meatballs are stuffed with dried apricots. I wasn’t sure at first that I liked it, but after awhile we could see that it did add something to the meatballs. If you don’t think you’d like the apricots in the meatball, just omit it. The beans and potato make this incredibly filling.
Azerbaijani-style Kofta Soup
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Put onions into a food processor or blender and blend into a mush.
Add meat, ginger, cinnamon, salt, and pepper and blend until completely mixed. Remove mixture into a medium-sized bowl.
Add rice and mint to meat mixture and mix until completely incorporated.
Once the texture is smooth and even, cover and allow to refrigerate for at least one hour and up to six hours.
Add olive oil to a soup pot and heat over medium heat. Add tumeric, onion, and tomatoes. Lower heat to a simmer and cook for about 3 minutes.
Add water, bring pot up to a boil, then lower it again to a slow simmer.
Add beans to the pot and cook for 20 minutes, uncovered.
In the meantime, shape your meatballs into 6 equal size balls. Create a space for the apricot by poking your index finger into the ball, inserting the apricot, and then closing the meat back over the hole.
Add meatballs, potatoes, salt, and pepper to the broth and raise heat to a low boil. Cover the pot and cook for 30 minutes.
Serve in bowls topped with fresh cilantro or parsley.