Koofteh Tabrizi

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== Description ==
Persian herbed meatball soup
== Ingredients ==
=== Herbed ball ===
* 1 lb ground beef or veal 
* 1½ cups rice, raw, well rinsed 
* 1 teaspoon salt 
* ¼ teaspoon turmeric, ground 
* ¼ teaspoon pepper 
* 2 tablespoons tarragon, dried 
* 2 bunches Italian parsley, chopped fine in a processor 
* 1 cup leeks, fine chopped 
* ½ cup dill, fresh 
* ½ cup onions, chopped fine 
=== Broth ===
* 3 tablespoons oil 
* 2 medium onions, sliced 
* ¼ teaspoon turmeric, ground 
* 1 cup tomatoes, chopped 
* 1 teaspoon salt 
* 5 cups water 
* 1 cup green peas (fresh or frozen) 
== Directions ==
# Mix all the meatball ingredients together and roll into balls, 2½ inches in diameter, firmly packed.
# Refrigerate them for 1 hour.
# To make the broth, heat the oil in a pan or soup kettle, add the onions and turmeric, and stir-fry over moderate heat until light brown, about 3 minutes.
# Add the tomatoes and salt and stir-fry for 2 minutes more.
# Add the water and bring to a boil.
# Moisten your hands with cold water.
# Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a time, so that they do not not fall apart.
# The water should just cover the balls.
# Cover the pan and cook over moderately low heat, without stirring, for 45 minutes.
# Add the green peas and cook for 10 minutes more.
# The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice.
# Serve warm—with the meatballs in the broth.
Category:Persian Meat Dishes
Category:Persian Soups
Category:Beef Recipes
Category:Pea Recipes
Category:Tomato Recipes
Category:Leek Recipes
Category:Rice Recipes
Category:Veal Recipes