Lebanese Lamb Meatball and Rice Soup

Time

Prep 10 min · Cook 25 min · 35 min total

Difficulty

easy

1. 1

   Make balls the size of a hazelnut from the kafta. Heat the clarified butter in a saucepan and add the meatballs; brown.

2. 2

   Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.

3. 3

   Cook until rice is tender and add salt to taste.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.