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Afghani   -   Kofta Sherwa (Meatball Soup)   adapted from Afghan Food and Cookery by Helen Saberi

  • 8 Ounces Lamb -- Ground
  • 1 Small Onion -- Chopped
  • 1/2 Teaspoon Ginger
  • Salt And Pepper -- To Taste
  • 1/2 Teaspoon Red Pepper Flakes
  • 2 Tablespoons Olive Oil
  • 1 Large Onion -- Chopped
  • 5 Tablespoons Rice
  • 2 Large Leeks -- Chopped
  • 1 Teaspoon Turmeric
  • 2 Tablespoons Dill -- Chopped
  • 4 Cups Beef Broth
Directions Mix lamb with small onion and ginger. Add salt, pepper and red pepper flakes. Mix well and form into small balls. Saute onion in oil for 5 minutes, add meatballs and saute until well browned on all sides. Add broth, rice, leeks, and turmeric. Bring to boil, cover and simmer for 20 minutes. Add dill and simmer for 5 more minutes and serve.
Serves 4
Time to Make 0:00

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