Tomato soup with meatballs – shorbet eama. Great recipe for Tomato soup with meatballs – shorbet eama. A soul-warming Lebanese soup prepared with small kafta meatballs, vermicelli and rice; all cooked in tomato sauce. A landmark in our soup world!
A landmark in our soup world! Chicken and vermicelli soup – shorbet djej. A landmark in our soup world! You can have Tomato soup with meatballs – shorbet eama using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Tomato soup with meatballs – shorbet eama
- You need 1/2 cup of rice.
- Prepare 1/2 cup of vermicelli.
- Prepare 2 tablespoons of vegetable oil.
- It’s 1 tablespoon of tomato paste, dissolved in ½ cup water.
- Prepare of For the kafta meatballs:.
- It’s 500 g of very finely ground beef, or lamb.
- You need 1 of small onion, finely chopped.
- You need 1/2 cup of fresh parsley, chopped.
- Prepare 1/4 teaspoon of Allspice.
- It’s 1/4 teaspoon of black pepper.
- Prepare 1/2 tablespoon of salt.
- You need 1/4 cup of vegetable oil, for frying.
It can be made with balls of kafta or simple meatballs. For the kafta-balls, you need ½ quantity of the kafta mixture (see recipe illustrated in Main Course section). Combine water and sugar in a small saucepan and bring to a boil. Remove from stove and cool to room temperature.
Tomato soup with meatballs – shorbet eama step by step
- To prepare the meatballs: mix all the ingredients together, except the vegetable oil. Knead well..
- Process the kafta mixture in a food processor until well combined..
- Divide the kafta into marble-sized balls..
- In a deep skillet, heat vegetable oil and fry the kafta balls until they start turning brown. Remove on a plate and set aside..
- In a saucepan, bring to a boil 1 liter of water. Add in the fried kafta meatballs, tomato paste, rice and vermicelli. Cook until the rice is done..
- Serve hot..
- Note: You can find the recipe 'kafta meat' listed under my profile..
Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned. Puree peaches and lemon juice with an immersion blender until smooth. Slice celery into small pieces; transfer to a blender. Add salt, lime juice, and the cooled simple syrup.
