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Uzbek   -   Mastava (Meatball Soup With Chickpeas)   adapted from The Art of Uzbek Cooking by Lynn Visson

  • 1/2 Pound Ground Beef
  • 2 Small Onion -- Chopped
  • Salt And Pepper -- To Taste
  • Flour -- For Dusting
  • 8 Cups Beef Broth
  • 1 Can Chickpeas
  • 2 Large Carrot -- Chopped
  • 3 Tablespoons Tomato Paste
  • 1 Small Red Bell Pepper -- Chopped
  • 1 Pinch Cayenne
  • 1 Large Potato -- Chopped
  • 3/4 Cup Rice
  • 1/4 Cup Cilantro -- Chopped
  • Yogurt
Directions Mix meat with onions, salt and pepper. Form into tiny meatballs about the size of a cherry. Dust meatballs with flour. Bring broth to a boil. Lower in meatballs. Add chickpeas, carrots, tomato paste, bell pepper and cayenne. Simmer for 15 minutes. Add potato and rice. Cover and simmer for 20 minutes. Season with salt and pepper. Add cilantro. Ladle soup into bowls. Top with a dollup of yogurt and serve.
Serves 4
Time to Make 0:00

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