Turkish Eşkili Meatball Soup
Ingredients
- 1.5 cups fine bulgur
- 1/2 cup semolina
- 1/2 cup flour
- 1 kg bone-in meat
- 500 g canned tomatoes
- 1 tablespoon tomato paste
- 1 onion
- 1 head garlic
- 2 cups cooked chickpeas
- 1/2 cup vegetable oil
- salt, to taste
- black pepper, to taste
- mint, to taste
Preparation
First, wash the meat, add water and salt, and cook in a pressure cooker for one hour.
Then, soak the fine bulgur and semolina with hot water, add salt, black pepper, and one teaspoon of tomato paste, and knead well.
Add one cup of flour, mix, and shape into small round meatballs.
Next, sauté the onion in oil, then add tomato paste, garlic, and canned tomatoes, and cook for five minutes.
After that, add the meat broth, meatballs, chickpeas, and meat, and cook for fifteen minutes.
Finally, add one teaspoon of citric acid and black pepper, then heat oil and mint and add on top.
