Lamb Köfte & Orzo Soup

Serves 4


·      500g lamb mince 
·      1 onion, very finely chopped
·      3 cloves garlic finely grated
·      1 tsp smoked paprika
·      1 tsp dried oregano
·      1 tbsp finely chopped parsley 

·      2 tbsp olive oil
·      1 large red onion, very finely chopped
·      1 large carrot, very finely chopped 
·      2 celery sticks very finely chopped
·      1 garlic clove, finely chopped
·      1/2 tsp paprika
·      1/2 tsp pul biber
·      1/2 tsp smoked paprika
·      1/2 tsp salt 
·      1/2 tsp black pepper 
·      2 tbsp red pepper paste (sweet)
·      100g orzo
·      1 can chopped tomatoes 
·      1 chicken stock cube dissolved in 1 litre boiling water 


1.    Preheat oven to 190C (fan). 

2.  Mix all the meatball ingredients together for a couple of mins so everything is fully combined. 

3.   Roll into 26-30 balls (just smaller than golf balls) and lay on a baking tray lined with grease proof paper. 

4.  Spray or brush the meatballs with a little olive oil (or oil of choice), then place tray on middle shelf of oven and bake for 20-25 mins. 

5.   While meatballs are in the oven, prepare the sauce. 

6.  Place large non-stick pan on medium heat, add the olive oil then add the onions, carrots and celery and soften on a low heat for 10-12 mins. 

7.   Add the spices and oregano, stir well, then add the orzo. Cook the orzo for 5 mins or so, so that the orzo is coated and sealed to stop it going mushy. 

8.  Add the red pepper paste, stir well again, then add the chopped tomatoes and stir well. 

9.  By now the meatballs should be cooked, take them out of the oven and place them in the sauce, add the stock, bring to a simmer, then leave on a low heat for 12-15 mins until the orzo is cooked and the sauce has a lovely, thick soupy texture. 

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