Armenian Kololak Meatball Soup
Aromatic beef meatballs with rice simmered in tomato-spiced broth with potatoes, herbs, and a touch of brandy.
About This Dish
Kololak combines unusually tender, well-worked meatballs with a full-bodied broth sharpened by paprika, tomato, tarragon, and parsley.
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Stages
- Preparation40 min
- Cooking65 min
Step-by-Step Instructions
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1
Cook 60 g rice until barely tender, drain, and cool. Mix it with the beef, half the grated onion, brandy or water, egg, half the herbs, salt, and pepper.
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2
Knead the mixture until sticky, chill for 20 minutes, and shape eight large meatballs with wet hands.
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3
Cook the remaining onion in a large pot for 8 minutes. Stir in the tomato paste and spices, then add the stock and bring to a simmer.
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4
Add the potatoes and remaining uncooked rice. After 10 minutes, lower in the meatballs and simmer gently for 30–35 minutes, until their centers reach 71 °C.
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5
Adjust the seasoning and finish with the remaining tarragon and parsley.
