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