Armenian Meatball Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 210.6
  • Total Fat: 6.2 g
  • Cholesterol: 45.1 mg
  • Sodium: 645.3 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 5.4 g
  • Protein: 15.6 g

View full nutritional breakdown of Armenian Meatball Soup calories by ingredient
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Original recipe (made with beef instead of turkey):
Original recipe (made with beef instead of turkey):

Number of Servings: 8


    1 cup #1 grade fine bulgur
    1 cup water, plus more as needed
    1 pound ground turkey
    1/2 small onion, minced
    1 T. kosher salt
    1/2 tsp. black pepper
    2 tsp. paprika

    1 T. unsalted butter
    1 small onion, finely chopped
    6 cups water
    1 (15 oz) can tomato sauce or ground peeled tomatoes
    1 (14.5 oz) can chicken broth or beef broth
    1 T. + 2 tsp. kosher salt
    1 tsp. black pepper
    1/4 tsp. paprika
    1/4 cup + 1 T. lemon juice
    1 cup chickpeas, drained and rinsed
    1 T. basmati rice
    1 T. dried mint leaves


Put the bulgur into a mixing bowl and add 1/2 cup of the water. Mix and let the bulgur soak for about 10 minutes. Add the remaining 1/2 cup water and soak for another 5 minutes or so. Fill a small bowl with more water and place next to the mixing bowl. Add the turkey, onion, salt, pepper, and paprika to the bulgur, and mix well with your hands (you may need to wet your hands with the water in the bowl as you mix). Constantly wetting your hands, make little meatballs by rolling small bits of the mixture between your palms. They should be about 3/4-inch to 1-inch in diameter. Place the small meatballs on a tray or baking sheet until ready to cook. You will have about 130 meatballs.

In a pot over medium-high heat, melt the butter, add the onion, and sauté until softened. Add the water, tomato sauce, broth, salt, pepper, and paprika and bring to a boil (raise the heat to high). Add the lemon juice and carefully drop the meatballs several at a time into the liquid, mixing in between additions to make sure the meatballs do not stick together. Add the chickpeas and rice, if desired. When the mixture comes back up to a boil, lower the heat, cover and simmer for about 30 minutes, or until the meatballs are cooked through (they will plump up). Adjust the seasonings if needed, and add the dried mint just before removing from the heat. Serve immediately.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.

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