Garlic Arab Meatball Soup

Ingredients

• 1 cup fine bulgur
• 1/2 cup semolina
• 2 tablespoons flour
• 1/2 cup warm water (for the dough)
• 1 teaspoon red pepper flakes and salt
• 1 cup boiled chickpeas
• 1 head of garlic (minced)
• 2 tablespoons tomato and pepper paste mixture
• 1/2 cup olive oil or vegetable oil
• Lemon juice and pomegranate molasses

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Mix bulgur, semolina, flour, salt, and red pepper in a bowl, add warm water, and knead into a firm dough.

2. 2

   Pinch off tiny marble-sized pieces from the dough and roll them between your palms.

3. 3

   Heat oil in a large pot, sauté the pastes and minced garlic until fragrant.

4. 4

   Add hot water and boiled chickpeas to the pot and bring to a boil.

5. 5

   Drop the prepared tiny meatballs into the boiling water and cook over medium heat until tender.

6. 6

   Just before removing from heat, add salt, lemon juice, and pomegranate molasses, stir, and serve hot.

Note. Wet your hands slightly while rolling the meatballs to prevent the dough from sticking and to make the process easier.