Lamb Soup with Meatballs (Olchali Mastava)
⏳ Time
1 hour 30 minutes
🥕 Ingredients
14
🍽️ Servings
8
Description
Lamb Soup with Meatballs (Olchali Mastava)
Ingredients
- Cilantro - 4 stems
- Carrot - 1 piece
- White Pepper (whole) - 4 pieces
- Rice - ½ cup
- Bay leaf - 2 pieces
- Onion - 1 piece
- Tkemali (plum sauce) - 5 tablespoons
- Turnips - 1 piece
- Black Cumin (Cumin) - 1 teaspoon
- Onion - 1 piece
- Rack of Lamb - 10.6 oz
- Quail Egg - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the meatballs. Peel and finely chop the onion. Mix the ground meat with the onion, add the egg, cilantro, cumin, salt, and ground black pepper. Knead the meat mixture well, cover, and refrigerate for 1 hour.
Step 2
Peel the carrot, turnip, and onion. Cut the carrot into small sticks and the turnip and onion into small cubes.
Step 3
Place the vegetables in a pot, pour in 2 liters of water, add the allspice and bay leaves. Bring to a boil, skimming off the foam, and cook for 10 minutes. Add salt to taste.
Step 4
Rinse the rice in several waters, pour boiling water over it, and add it to the soup. Bring to a boil again and simmer on low heat for 10 minutes. Add the tkemali sauce and stir.
Step 5
With wet hands, shape the meat mixture into meatballs the size of cherries (the last 7 ingredients in the list). Add them to the soup and, once they float, cook for 10 minutes. Remove the soup from heat, cover tightly with a lid, and let it sit for 15 minutes.
Step 6
Rinse the cilantro, dry it, and finely chop it. Add it to the soup.
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