Saturday, March 2, 2013

Vegan Mini Kufte Ball Soup

Last week Ani came over for an impromptu visit since Eric was working late.  We were thinking of going out to dinner, but decided to cook together instead.  This is a fun soup to together. The broth has a nice tomatoey, lemony, minty base. It's pretty simple.

Kufta Balls:

1 cup of Cream of Wheat
1 cup of fine bulghur
1 Tbsp mint finely rubbed between your palms (I like it minty, but you can use more or less depending on your own preference )
2 heaping Tbsp of tomato paste
1 cup of water
1-2 tbsp of roasted red pepper appetizer…I used it cuz I had it in the fridge.  You can use Ajvar, or red pepper paste..or more tomato sauce. 
Add salt and pepper to taste

Mix it all together and let it stand a few minutes and then knead it into a dough.  Roll it into small balls, like marbles (maybe a little larger) I counted that it made 108 balls.  Wet your hands if the dough starts sticking to them.

Put these balls in a pot of boiling water and simmer for about 15 minutes.  Remove after 15 minutes and transfer into the broth.

The Broth:

You’ll need another can of tomato paste
A can of garbanzo beans – OR – about a cup of small pasta
Dried mint
1-2 lemons
One big onion and some olive oil

Brown one large onion in some olive oil.  Add enough water to make broth for the family ( I did about 8-9 cups for our batch).  Add a can of tomato paste plus whatever tomato paste you have left over from the kufte balls.  If you have red pepper paste add some of that and a couple tablespoons of mint powder.  Simmer about 10 minutes this and adjust the seasonings.  Add about 3 big cloves of mashed garlic, one can of garbanzo beans (or you can sub out for some small type of macaroni).  Add the cooked kufte balls, and the juice of one or two lemons and boil for another 5 or 10 minutes.

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