Lamb soup with peas, meatballs and tomato
4 servings
240 minutes
This lamb soup with peas, meatballs, and tomato is a true symbol of Azerbaijani cuisine, reflecting its rich flavors and traditions. The origins of this dish date back centuries when meat broths and aromatic spices played a key role in the region's culinary traditions. Tender meatballs infused with lamb flavor harmoniously combine with crumbly peas and sweet notes of tomatoes, creating a rich and warming taste. A light aroma of greens completes the composition, adding freshness. This soup is perfect for cold days, providing comfort and warmth while beautifully complementing family gatherings. With its rich ingredients, it is nutritious and capable of satisfying even the most refined palate.
1
Soak the peas overnight.
- Dried peas: 100 g
2
Separate the meat from the lamb bones. Boil broth from the bones.
- Lamb: 600 g
3
Strain the broth, bring to a boil, add peas and cook until done. Add salt.
- Dried peas: 100 g
- Salt: to taste
4
Boil the rice until half-cooked.
- Rice: 100 g
5
Pass the meat through a meat grinder, add rice, black pepper, salt, a raw egg, and mix thoroughly, then divide into meatballs.
- Lamb: 600 g
- Rice: 100 g
- Ground black pepper: to taste
- Salt: to taste
- Chicken egg: 1 piece
6
Chop the onion and sauté with broth. Add to the soup. Cook for 3 minutes.
- Onion: 2 heads
7
Grate the carrot on a coarse grater. Add to the soup. Cook for 5 minutes.
- Carrot: 1 piece
8
Peel the tomatoes and add them to the soup. Cook for 10 minutes.
- Tomatoes: 300 g
9
Sprinkle the ready soup with chopped greens.
- Fresh herbs: 1 bunch
