Kofta and Potato Soup

This comforting Kofta and Potato Soup paired with Vermicelli Rice offers a delightful fusion of Middle Eastern flavors. Perfect for a cozy meal, this dish combines tender beef kofta with hearty potatoes and a touch of spicy jalapeño. The fragrant rice, enriched with golden vermicelli, makes it a complete meal that’s both savory and satisfying.

Ingredients

🥩 2 pounds of ground beef
🧅 1/2 large onion
🧄 2 cloves of garlic
🌿 Fresh parsley (a handful)
🧂 1/2 tablespoon of salt
🌶 1/2 tablespoon of smoked paprika
⚫️ 1/2 teaspoon of black pepper
🌿 1 teaspoon of cumin
🌿 1 teaspoon of coriander

🥔 4 to 5 potatoes
🧅 1/2 onion
🌶 1 jalapeño (seeds removed for less heat, optional)
🍅 1 tomato
🥄 1 tablespoon of chicken bouillon
⚫️ 1/4 teaspoon of black pepper
🍅 1 6oz can of tomato paste
💧 4 cups of warm water

🍚 3 cups of basmati rice
🍜 1 cup of vermicelli
🧂 1 tablespoon of salt
🧈 2 tablespoons of butter
🫒 2 tablespoons of oil
💧 4 cups of hot water

Instructions

1- Prepare the Kofta:

• In a food processor, combine the onion, garlic, and parsley. Pulse until finely chopped.
• Mix the chopped mixture with the ground beef. Add salt, smoked paprika, black pepper, cumin, and coriander. Blend thoroughly.
• Form the mixture into half-inch balls and brown them on all sides in a hot pot.

2- Make the Soup:

• In the same pot used for browning the kofta, add the potatoes, onion, jalapeño, and tomato. Sauté for 4-5 minutes.
• Return the kofta to the pot, along with black pepper and chicken bouillon.
• Dissolve the tomato paste in 4 cups of warm water and add it to the pot.
• Bring the soup to a boil, then lower the heat and let it simmer for about 15 minutes or until the potatoes are tender.

3- Prepare the Rice:

• Rinse and soak the basmati rice in water for 20 minutes, then drain.
• Heat a pot and melt the butter with the oil.
• Add the vermicelli and cook until golden brown.
• Stir in the rice, then add salt and 4 cups of hot water.
• Cover and let it cook on high heat until the water is absorbed.
• Once the water is absorbed, reduce the heat to low, cover the pot again, and cook for another 15 minutes.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
Servings: 6-8 servings
Calories: 450 kcal per serving
Protein: 24 g per serving
Fats: 18 g per serving
Carbohydrates: 50 g per serving
Equipment: Food processor, Large pot, Medium pot for rice, Wooden spoon or spatula

Cooking Tips:

• For extra flavor, consider adding a squeeze of lemon juice before serving the soup.
• You can adjust the heat by adding more or less jalapeño.
• Ensure the rice doesn't stick by stirring occasionally when initially boiling.

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Kofta and Potato Soup with Vermicelli Rice