Print
Email
Add a photoServings: 4
Ingredients
- 1/2 c. quick-cooking rice cereal (1/2 minute to cook)
- 1 c. chopped onion
- 2 Tbsp. chopped garlic
- 1 1/2 Tbsp. tomato paste
- 6 c. beef broth
- 2 Tbsp. long-grain white rice
- 3/4 lb grnd lean (7% fat or possibly less) beef
- 1/2 tsp salt - (about)
- 1/4 tsp freshly-grnd pepper - (about)
- 1/4 c. minced fresh mint leaves
- 2 Tbsp. minced parsley
- 2 Tbsp. lemon juice
Directions
- Mix rice cereal with 1/3 c. cool water; let stand at least 5 min.
- Meanwhile, in a 5- to 6-qt nonstick pan, stir half the onion and 1 tsp. garlic over medium-high heat till limp, about 4 min. Stir in tomato paste, broth, and rice. Bring to a boil over high heat, then reduce heat to low, cover, and simmer till rice is tender to bite, 12 to 15 min.
- As rice cooks, mix beef with 1/2 tsp. salt and 1/4 tsp. pepper.
- Mix half the beef mix with one-fourth of the rice cereal mix, remaining onion and garlic, 1 Tbsp. mint, and parsley.
- In a food processor, whirl remaining beef mix and remaining rice cereal mix till it is a sticky paste.
- Shape each of the meat mixtures into 4 oval pcs. In your palm, flatten 1 piece of the beef paste till it's 1/4-inch thick. Lay a coarse-beef oval over the thin piece and fold paste around it, shaping into a 3-inch-long football.
- Repeat to create each meatball, and as shaped, drop into simmering broth.
- Simmer over low heat, covered, turning meatballs once, till no longer pink in center (cut to test), about 10 min.
- Add in lemon juice, remaining mint, and salt and pepper to taste. Ladle meatball soup into bowls.
- This recipe yields 4 servings.
- Comments: "I'm Armenian, but I was born in Israel and lived in Iraq," says Zov Karamardian of Zov's Bistro in Tustin, California. "When I was growing up, my mother made dumplings with meat inside which she cooked in nice broth. I love which dish (kouba hamoud). Every time my mother comes, I make her cook it."
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 4 servings | |
| Calories 160 | |
| Calories from Fat 9 | 6% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1518mg | 63% |
| Potassium 394mg | 11% |
| Total Carbs 30.43g | 8% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.54g | 2% |
| Protein 7.02g | 11% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
