Sour Meatballs
1 cup of fine bulgur
- ½ cup of water
- 300 gr. lean ground beef – twice ground
Salt
Black pepper
Ingredients for the soup
1 tablespoon of sumac or sour grape juice
Salt
Red chili powder
For the meatballs: Add the bulgur to your mixing bowl. Add hot water and let it swell slightly. Add the minced meat, salt, and pepper to the swollen bulgur and knead well. Take small, marble-sized pieces from the mixture and roll them in your palms to form meatballs.
For the soup: Add butter to your soup pot and melt it. Add the finely chopped onion and stir until softened. Add the tomato paste and continue sautéing. Then add the beef broth, water, peeled chickpeas, salt, and pepper and simmer for 10 minutes. Add the prepared meatballs and cook over high heat for 15 minutes. Add the sumac and remove the pot from the heat.
For the topping: Heat olive oil in a saucepan, remove from heat, and gently stir in the crushed garlic. Add dried mint and red pepper powder, then remove from heat. Drizzle over the sour meatballs and serve hot.
