Armenian Lamb Meat Ball Soup

This soup is the best comfort food ever! I grew up on flavors like this and still get a sense of comfort when I enjoy it! I was talking with my mom the other day and she said she was going to make this(hers is always better for sure) but I thought I would try! It turned out amazing and it was so. nice to have a taste of home at my new house! This soup tastes even better with a dollop of plain greek yogurt on top! I hope you love it as much as I do! xoxoxoxo - Alena

Ingredients:

1lb ground lamb

1/2 onion minced

1 cup of chopped spinach

2-3 tablespoons of chopped parsley

1 tablespoons of chopped mint or 1 teaspoon dried

1/4 cup of uncooked rice ( I use uncle ben’s)

1 teaspoon of salt

1/4 teaspoon pepper

4 cups of chicken broth

1 cup of Plain greek yogurt

Instructions:

1. Pour the chicken broth into a medium size pan and let it warm up as you make the meatballs. But he time you are done the meatballs you want the broth to be simmering.

2. In a large mixing bowl place: ground lamb, spinach, onion, parsley, mint, rice, salt and pepper. Mix well.

3. Create small balls 1/4 inch of meat and add them to the broth. Cook them in the broth for 5-10 min.

4. Turn down the heat. Scoop out the balls onto a plate that has a paper towel on it to soak the broth. After they are patted dry, put them on a tray and freeze for 15 min. Then add them to a freezer bag to freeze.

5. Take the broth and place into glassware and then into the fridge. Let it sit overnight.

6. Take out the broth and defat it. Then warm it back up and add as many meatballs as you would like to enjoy! You can also use chicken broth out of the box or can instead of reusing the broth it was cooked in. I like to add a scoop of greek yogurt into the soup. The hot cold contrast is amazing! I hope you enjoy!