Beet Soup with Semolina Balls - Jewish Iraqi

This beet soup is Jewish as influenced by Iraqi cooking. The use of semolina is classically Middle Eastern.

• 3 cups warm water
• 1/2 kilo (1.1 lb.) semolina
• 6 cups chicken broth
• 3 - 4 large beets, cubed
• 3 tablespoons sugar
• 1/2 - 1 cup fresh lemon juice (to preference)
• 1/2 pound ground beef
• 2 onions, chopped
• 1 cup chopped celery leaves
• Salt and pepper, to taste

METHOD

Salt water and pour it into a bowl. Sprinkle semolina into water and mix to combine. It will be very liquid. Let stand for about 20 minutes.

In a non-reactive pot, mix together broth, beets, sugar and lemon juice, using the amount of lemon according to your preference for tartness. Add salt and pepper, to taste. Bring to a boil, reduce flame, and cook for about 40 minutes.

Mix meat with onions and celery. Season with salt and black pepper.

After letting semolina stand for 20 minutes, shape into balls 3 to 4 inches in diameter. Using the finger to open a hole, stuff each with meat mixture then close ball to seal.

Add semolina balls to the pot, and cook for another 15 to 20 minutes.

Serves: 4 - 6

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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