SAEDNEWS: It is a type of soup whose main ingredients are dough and ground meat. Highly nutritious and energy-rich, it is especially suitable for colds. When prepared, the dough resembles the shape of an ear, which is why it is famously called “Earmuff Soup.”
Servings: 5–6
Ingredient | Quantity |
|---|---|
Egg white | 1 |
Salt | As needed |
Wheat flour | 150 g |
Ground meat | 150 g |
Black pepper | 1 tsp |
Finely grated onion | 1/2 cup |
Grated garlic | 4 cloves |
Broth (meat or bone) | 3 cups |
Butter | 100 g |
Dried mint | 2 tbsp |
Red vinegar | 1/2 cup |
Ingredient | Quantity |
|---|---|
Ground meat | 200 g |
Onion | 1 |
Salt | As needed |
Black pepper | 1/4 tsp |
Chicken broth | 1 liter |
Wheat flour | 1 tbsp |
Dried mint | 1 tbsp |
Dried parsley | 1 tbsp |
Garlic | 2–3 cloves |
Egg | 1 |
Small shell pasta | 1 cup |
Lemon juice or vinegar | 2–3 tbsp |
Red chili powder | As desired |
Mix the egg white with 1/2 cup water and 1/2 tsp salt, whisk until smooth. Gradually add flour and stir until a soft, pliable dough forms that doesn’t stick to your hands. If sticky, add more flour; if dry, add more water. Cover the dough with a cloth and let it rest in a warm place for 20 minutes.
Mix the ground meat with some salt, black pepper, grated onion, and 1 clove of grated garlic.
Roll out the dough on a floured surface to 1–2 mm thickness and cut into 2×2 cm squares.
Place a small amount of the meat mixture on each square. Fold the dough over and press edges together to form a triangle. Then pinch the two triangle corners together to form an ear shape.
Pour the broth and butter into a medium saucepan and heat over medium heat until it boils. Add a pinch of salt.
Place the prepared dumplings in the broth, stirring occasionally to prevent sticking.
When the dumplings are cooked and float to the surface, add dried mint and remove the pot from heat.
Mix vinegar and 3 cloves of garlic, then serve the soup with this mixture.
Mix ground meat with grated onion, salt, and pepper; roll into small walnut-sized balls.
Pour chicken broth into a pot. Add flour, dried mint, dried parsley, grated garlic, egg, salt, and pepper, stirring occasionally, then bring to a boil.
Add the meatballs and cook for 15 minutes.
Add the small shell pasta, stir occasionally, and cook until fully done and the soup thickens.
Add lemon juice or vinegar, pour the soup into a serving bowl, and sprinkle red chili powder on top.
