Name: Kalleh Gonjeeshki (Persian Meatball and Potato Soup)
Ingredients: 1 pound ground beef; 1 onion; 1 1/2 tsp sea salt, divided; 1/2 tsp garlic powder; 2 Tbsp olive oil; 1 tsp ground turmeric; 3 Tbsp tomato paste; 4 cups low-sodium chicken broth; 3 cups chopped tomatoes or 1 (28 ounce) can diced tomatoes; 2 or 3 medium carrots(about 1/2pound), peeled and cut into 1 inch cubes; 1/2 pound russet potatoes, peeled and cut into 1 inch cubes; 1/4 cup chopped fresh flat-leaf parsley

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How this works

Kalleh Gonjeeshki (Persian Meatball and Potato Soup)

Servings: people

Calories: 0.193kcal

Ingredients

1 pound ground beef
1 onion
1 1/2 tsp sea salt, divided
1/2 tsp garlic powder
2 Tbsp olive oil
1 tsp ground turmeric
3 Tbsp tomato paste
4 cups low-sodium chicken broth
3 cups chopped tomatoes or 1 (28 ounce) can diced tomatoes
2 or 3 medium carrots(about 1/2pound), peeled and cut into 1 inch cubes
1/2 pound russet potatoes, peeled and cut into 1 inch cubes
1/4 cup chopped fresh flat-leaf parsley

Instructions

Break ground beef into small pieces into largebowl and set aside.
Cut onion in half. Dice half of the onion and transfer to small bowl. Cut remaining half of the onion into 2 wedges. Dice 1onion wedge and add it to diced onions. Grate remaining onion wedge using large holes of a box grater, and add it to the ground beef. Sprinkle 1 tsp of salt and garlic powder over ground beef and onions. Mix with your hands until fully combined and set aside.
Heat olive oil in a large Dutch oven over medium heat. Add diced onions and remaining 1/2 tsp of salt and cook, stirring occasionally, until translucent and starting to brown, 3 to 5 minutes. If bottom of the pot starts to turn dark, deglaze with little water.
Add turmeric and cook, stirring occasionally, until fragrant, about 30 seconds. Add tomato paste and cook, stirring often, until paste turns dark red, 3 to 5 minutes. Add chicken broth and tomatoes, and break up tomatoes a bit with wooden spoon. Bring liquid to a simmer over medium high heat.
Meanwhile, roll beef mixture into small meatballs, using about 1 to 2 tsp of meat per ball. Gently place meatballs in to the broth, cover, and simmer for 20 minutes over low heat.
Add carrots and potatoes to broth and simmer, uncovered, until vegetables are tender, 20 to 30 minutes more. Check seasoning sand garnish with parsley.

Nutrition

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