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Armenian Leek + Meatball Yogurt Soup | Prassa ev Gololag Tahnabour


 

Armenian Leek + Meatball Yogurt Soup | Tahnabour, Spas

ground beef + rice meatballs

The meatballs for this soup, or gololag/gelor as we call them, can be made a day or two in advance.

Armenian Leek + Meatball Yogurt Soup | Tahnabour, Spas

Armenian Leek + Meatball Yogurt Soup | Tahnabour, Spas

Armenian Leek + Meatball Yogurt Soup | Tahnabour, Spas

prepping leek + vegetables

 

Armenian Leek + Meatball Yogurt Soup | Tahnabour, Spas

Armenian Leek + Meatball Yogurt Soup | Tahnabour, Spas

starting soup base + wrapping up dish

The base of this dish is a simple traditional yogurt soup, tahnabour/spas.  The addition of leek, meatballs  and pasta turn it into a one-dish-meal perfect for cold winter days.

Armenian Leek + Meatball Yogurt Soup | Tahnabour, Spas

Armenian Leek + Meatball Yogurt Soup | Tahnabour, Spas

Armenian Leek + Meatball Yogurt Soup | Tahnabour, Spas

caramelized onions + garlic

(an optional garnish)

Armenian Leek + Meatball Yogurt Soup | Tahnabour, Spas

 

ARMENIAN LEEK + MEATBALL YOGURT SOUP

Prassa ev Gololag Tahnabour

print this recipe

 

Makes about 5 Qts/20 cups.

for meatballs:
1/3 cup short-grain rice
12 oz ground beef
1/4 cup onion, grated
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon turmeric
2 tablespoons cilantro
2 tablespoons heavy cream

for soup:
5 leeks, white and light green parts, sliced
sunflower oil
1/4 cup fresh cilantro leaves
4 green onions, sliced
2 1/2 tablespoons dry mint
3 tablespoons minced garlic, about 12 cloves
2 thai red chili peppers, seeds removed, thinly sliced
32 oz labne, Greek-style yogurt
2 eggs
2 1/2 tablespoons chicken bouillon or paste
1 cup cold water, plus 8 cups hot water
4-to-6 oz medium pasta shells, cooked al-dente

for caramelized onion:
1 jumbo onion, sliced
1/4 teaspoon turmeric
1/4 teaspoon sugar
3 tablespoons sunflower oil
8 cloves garlic, sliced

Prepare meatballs. Cook rice in a pot of salted/oiled water for 12-to-15 minutes until soft to bite yet still firm. Shock in iced water and drain thoroughly. In a bowl combine onion, seasoning, cilantro and cream. Mix with a spoon to a paste then add beef. Mix in rice just to combine. Cover and refrigerate 30 minutes. Shape into small meatballs and broil or bake in the oven until cooked all the way through. Set aside until ready to use.

Prepare yogurt soup. Sauté leek in oil on high heat as you stir until cooked down to half its size. Add cilantro and green onions and cook for another 2 minutes. Push vegetables to sides of pan. Add 2 tablespoons oil to the middle of the pan with the mint and cook for just under a minute. Add garlic and chili peppers and cook for just a few seconds. Mix all contents of the pan together and transfer into a bowl.

In the same pan, whisk together labneh, eggs, 1 cup cold water and chicken bouillon or paste. Cook on medium heat as you stir continuously until heated through. Slowly add in hot water and continue to cook until it almost comes to a boil. Return sautéed leeks to pan together with meatballs and pasta shells. Cook further until heated through and done to your liking.

Prepare caramelized onions. Sauté onion, turmeric and sugar in oil on high heat then reduce to medium heat halfway through cooking. Once onions are almost done caramelizing, add sliced garlic and continue to cook until nicely golden brown.

To serve, ladle hot soup into individual bowls and top with caramelized onions.

 

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