The key to this Persian soup recipe is a good chicken stock that is flavoursome and punchy. Versatile beef mince adds a good protein hit and turns this from a broth into a meal. Eat with warm flatbread torn into chunks and use to dip and scoop out the kofta.
PERSIAN SPINACH & BEEF KOFTA SOUP RECIPE
Sevres 4-6
Kofta balls
400g minced beef
½ tsp cumin
1 tsp dried mint
¼ cup chopped coriander
½ tsp each salt and freshly ground pepper
Soup base
2 Tbsp oil
1 onion, sliced thinly
2 cloves garlic, chopped
1 tsp turmeric
2 tsp curry powder
1 litre chicken stock (preferably homemade)
2 cups shredded spinach
2 Tbsp lemon juice
Serve with warmed flatbreads
- Firstly make the kofta balls. In a processor (for best results) or large bowl, combine the mince, cumin, mint, coriander, salt and pepper. Roll into walnut-size balls and place in the fridge for 20 minutes.
- For the soup, warm the oil in a large pot. Add the onion and garlic cooking for 4 or 5 minutes to soften but not brown. Add the turmeric and curry powder, cooking for 2 minutes. Add stock and bring to a simmer.
- Add the kofta balls and gently cook for 10 minutes, or until cooked through.
- Just before serving, add the spinach and lemon juice, stirring through to wilt. Check the seasoning.
- Serve with warm flatbreads.
