Maushawa
Maushawa is an afghan meatball soup, thick enough to be a stew full of hearty lentils and lamb meatballs.
Ingredients
Soup Base
- 1 can kidney beans, rinsed (15 ounce can)
- ½ cup green split peas, raw
- ½ cup pink split peas, raw
- 1 cup basmati rice, raw
- 7 cups chicken stock, unsalted or homemade
- 4 tsp salt
Meatballs
- 1 pound ground lamb
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp cinnamon
- ½ tsp smoked paprika
The rest
- 2 TB olive oil
- 1 onion, large coarsely chopped
- 1 TB crushed red pepper flakes
- 1 tsp smoked paprika
- 1 can diced tomatoes with juice 14 ounce
- 3 TB dill, fresh, chopped
- 1 cup parsley, fresh, chopped
- 1 lemon, juiced
- 1 cup chicken stock, unsalted
Instructions
- Rinse the kidney beans and split peas and place in a soup pot with 7 cups stock. Bring to a boil and simmer for 30 minutes, stirring occasionally so the lentils don’t stick to the bottom and burn (which mine did).
- Rinse the rice and add to the pot with the salt. Simmer for another 30 minutes, or until the ingredients are soft.
- Meanwhile, combine the meat with the seasonings and shape into balls with about 1 ½ tsp meat.
- Heat the oil in a large sauté pan over medium-high and fry the onion with the spices until translucent and lightly brown
- Add the meatballs to the onion and fry, stirring often, until browned. Stir in tomatoes and 1 cup stock or water. Cover and simmer for 30 minutes.
- Add meatball mixture to the bean mixture, another 2 cups water, the lemon and dill. Bring to a boil, stirring over low heat until almost boiling.
- Adjust the seasoning with salt and pepper. Finish off with a topping of parsley (and feta, if you like).