Kofta Soup



This soulful soup will give you an idea why kofta (made with spiced ground meat) is such a beloved dish in Turkey. In this recipe savory lamb meatballs are served with tender potatoes and a host of vegetables in a simple broth. This recipe was inspired by Whole Planet Foundation microcredit clients.

  • 3/4 pound ground lamb
  • 1/3 cup grated onion
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons finely chopped parsley, divided
  • 1/2 teaspoon fine sea salt, divided
  • 5 cups low-sodium beef or vegetable broth
  • 3 russet potatoes (about 1½ pounds total), peeled and diced
  • 2 carrots, diced
  • 2 tablespoons tomato paste
  • pinch cayenne pepper
  • 2/3 cup frozen peas

Preheat oven to 425°F. In a large bowl, combine lamb, onion, allspice, pepper, 2 tablespoons of the parsley and ¼ teaspoon of the salt. Mix gently with your hands or a spatula until just combined. Form the mixture into meatballs about the size of large marbles (you should have about 30). Place meatballs on a greased baking sheet and bake until just cooked through, 12 to 15 minutes, shaking the baking sheet once or twice during cooking.

Meanwhile, in a large pot, combine broth, potatoes, carrots, tomato paste, cayenne and remaining ¼ teaspoon salt and bring to a boil. Lower heat and simmer, uncovered, until potatoes are very tender, about 20 minutes. Add meatballs along with any juices that accumulated on the baking sheet and peas to the pot and simmer a few more minutes. Serve garnished with remaining 1 tablespoon parsley.

Nutritional Info:


  • 470 calories (180 from fat)
  • 20g total fat
  • 9g saturated fat
  • 60mg cholesterol
  • 320mg sodium
  • 48g carbohydrate (7g dietary fiber, 6g sugar)
  • 21g protein

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