Lebanese Lamb Meatball And Rice Soup

1. 1

   Make balls the size of a hazelnut from the kafta.

2. 2

   Heat the clarified butter in a saucepan and add the meatballs; brown.

3. 3

   Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.

4. 4

   Cook until rice is tender and add salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.