Name: Persian Meatball Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Persian
Ingredients: 3 tablespoons olive oil, divided; 1 cup thinly sliced shallots (3-4 medium); 1 cup raw brown rice, rinsed and drained (note 1); 1 1/2 cups (24) dried apricots, sliced in half; 8 cups low salt chicken broth, divided; 1 teaspoon dried thyme; 1 teaspoon dried mint; 2 teaspoons kosher salt, divided; 1 pound lean ground beef; 1 medium yellow onion, peeled and grated; 3/4 pound yellow flesh potatoes, cut into 1/2-inch dice; Freshly ground black pepper, to taste; 3/4 cup plain yogurt; 1/4 cup chopped fresh mint leaves; 1/4 cup chopped fresh tarragon leaves

Description

A warming hearty soup with brown rice and meatballs and vibrant flavors of apricots and fresh herbs.

Ingredients

Units Scale

3 tablespoons olive oil, divided
1 cup thinly sliced shallots (3-4 medium)
1 cup raw brown rice, rinsed and drained (note 1)
1 1/2 cups (24) dried apricots, sliced in half
8 cups low salt chicken broth, divided
1 teaspoon dried thyme
1 teaspoon dried mint
2 teaspoons kosher salt, divided
1 pound lean ground beef
1 medium yellow onion, peeled and grated
3/4 pound yellow flesh potatoes, cut into 1/2-inch dice
Freshly ground black pepper, to taste

Toppings:

3/4 cup plain yogurt
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh tarragon leaves

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Instructions

Heat 2 tablespoons oil in a large heavy pot over medium heat. Sauté shallots for 3-4 minutes, until they soften. Add rice and toss it around in the pot until all the grains are well-coated with oil. Add apricots and 5 cups of the chicken broth. Bring to a boil and then reduce heat to low and cook, uncovered, at a strong simmer for 30 minutes.
While the soup simmers, mix the ground beef with the onion and 1 teaspoon salt. Roll into small (1-inch) balls. (30-32 meatballs) Spread a tablespoon of olive oil over the bottom of a large skillet and set the heat to medium-high. Brown the meatballs on all sides, 4-5 minutes total.
Once the soup has simmered for 30 minutes, add the meatballs, potatoes, remaining 3 cups of broth, dried thyme (1 teaspoon), dried mint (1 teaspoon), and salt (1 teaspoon). Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15 minutes longer, or until the rice and potatoes are tender. Remove from heat. Cover the pot and let it sit for 5-10 minutes. Season with salt and pepper, to taste.
To serve, ladle soup into individual bowls. Top each bowl with a heaping tablespoon of yogurt and a heaping teaspoon of each of the fresh herbs.

Notes

If you would like a substitute for the brown rice, you can use 1 cup of farro or 1 cup wheat berries.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Soup
Method: Stovetop
Cuisine: Persian, Georgian