Sulu köfte (meatballs in a tomato-vegetable broth, with rice)

Time: 50 min (about 25 min hands-on)4 servingsapprox. 480 kcal / serving (estimated)approx. 24 g protein / serving

A true Turkish home-cooked dish: tiny meatballs in a thick tomato broth with vegetables. Half soup, half main course, eaten with bread or pilaf.

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Method

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Knead the minced meat together with the rice, onion, parsley, cumin, 1 tsp salt and pepper.
Shape into hazelnut-sized balls and roll in flour; shake off the excess.
Heat the oil in a pot and fry the tomato paste and pepper paste in it.
Add the carrots and potatoes, pour in the hot water, salt, and bring to the boil.
Lower the meatballs one by one into the hot broth and cook covered over low heat for 25 minutes, until the meat and rice are cooked and the broth has thickened slightly from the flour.
Finish with lemon juice and mint, and serve in deep bowls.

A Receptnaptár original recipe. Calories and protein are estimated.

Some families enrich it further with an egg yolk and lemon mixture (terbiye); temper it with a little of the hot broth first.
Even better the next day.