Lamb and Bulgur Meatballs in Green Bean and Tomato Soup-Stew Recipe

Name: Lamb and Bulgur Meatballs in Green Bean and Tomato Soup-Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup medium- or fine-grind bulgur; 1/2 cup water; 1/2 pound ground lamb; 1 small yellow or white onion, minced; 1/4 teaspoon ground allspice; 1/4 teaspoon hot Hungarian paprika; Small pinch of ground cinnamon; 1 teaspoon kosher salt; 2 tablespoons extra virgin olive oil; 1 small yellow or white onion or leek, thinly sliced; 2 large cloves garlic, coarsely chopped; 2 large fresh tomatoes, peeled, seeded, and coarsely chopped, or 2 cups canned whole tomatoes, coarsely chopped, with juice; 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano; 1/2 teaspoon hot Hungarian paprika; 1 teaspoon kosher salt; 1 tablespoon tomato paste; 1 pound green beans, stemmed and left whole if small or cut into 1-inch lengths if large; 3 cups water; Baguette, warmed and sliced, for serving

Servings: persons

3/4 cup medium- or fine-grind bulgur
1/2 cup water
1/2 pound ground lamb
1 small yellow or white onion, minced
1/4 teaspoon ground allspice
1/4 teaspoon hot Hungarian paprika
Small pinch of ground cinnamon
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil
1 small yellow or white onion or leek, thinly sliced
2 large cloves garlic, coarsely chopped
2 large fresh tomatoes, peeled, seeded, and coarsely chopped, or 2 cups canned whole tomatoes, coarsely chopped, with juice
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon hot Hungarian paprika
1 teaspoon kosher salt
1 tablespoon tomato paste
1 pound green beans, stemmed and left whole if small or cut into 1-inch lengths if large
3 cups water
Baguette, warmed and sliced, for serving

1
To make the sausage, combine the bulgur and water in a large bowl and let soak until the bulgur is slightly softened, about 30 minutes.
2
Add the remaining ingredients and beat with an electric mixer on high speed or process in a food processor until the mixture is smooth and pasty, about 5 minutes.
3
Cover and refrigerate until chilled and firm, at least 1 hour or up to several hours.
4
To make the soup, form the sausage into 3/4-inch balls.
5
In a large pot, heat the oil over medium-high heat.
6
Working in batches to avoid crowding, add the meatballs and brown all around, 3 to 4 minutes, transferring them to a plate as they are ready.
7
When all the meatballs are browned, stir the onion and garlic into the fat remaining in the pot and saute briefly over medium-high until the onion is wilted.
8
Return the meatballs to the pot, add the tomatoes, oregano, paprika, salt, tomato paste, green beans, and water, and bring to a boil over high heat.
9
Decrease the heat to maintain a brisk simmer, cover, and cook until the tomatoes are soft and the green beans are completely tender, 30 to 40 minutes.
10
Remove from the heat and let rest for 10 minutes before serving with the baguette slices on the side.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cup medium- or fine-grind bulgur, 1/2 cup water, 1/2 pound ground lamb, 1 small yellow or white onion, minced, and more.

Yes, Lamb and Bulgur Meatballs in Green Bean and Tomato Soup-Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb and Bulgur Meatballs in Green Bean and Tomato Soup-Stew

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