A filling, bright-tasting soup that would certainly qualify as a main course. To make it even more substantial, cut up a couple of potatoes and simmer them with the kofte.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Cut the lamb into large chunks and put in a food processor with the onion, a large pinch of salt, some pepper, and the parsley, dill, allspice, and cinnamon; process until quite smooth, stopping the machine and scraping down the sides if necessary. With wet hands, form into meatballs about 1 inch in diameter.
Step 2
Heat the stock and hold it at a gentle simmer. Put the oil in a large skillet and turn the heat to medium-high. A minute later, add the meatballs and cook, turning occasionally, until browned, about 10 minutes. As they finish, add them to the stock. Pour off any excess fat from the skillet and add the wine. Raise the heat to high and cook, stirring and scraping with a wooden spoon, until the liquid and any solids in the skillet are incorporated. Add this liquid to the stock.
Step 3
Taste and adjust seasoning, then add the lemon juice. Garnish with parsley and serve.
