Ingredients:

For the Soup:

• Vegetable oil – 80 ml
• Onion – 1 medium-sized (chopped)
• Tomato – 1 medium-sized (chopped)
• Tomato paste – 0.5 tbsp
• Carrot – 1 medium-sized (sliced)
• Potatoes – 5 medium-sized (650 g, peeled and cut into cubes)
• Salt – to taste
• Ground coriander – 1 tsp
• Bay leaves – 2
• Dried basil – 1 tsp
• Cold water – 1.5 liters

For the Meatballs:

• Ground meat (beef, lamb, or a mix) – 500 g
• Onion – 1 medium-sized (200 g, finely chopped)
• Rice – 80 g (washed)
• Cilantro or parsley – a small handful (chopped)
• Salt and pepper – to taste
• Meat seasoning – 0.5 tbsp
• Paprika – 0.5 tbsp

---

Step-by-Step Instructions:

1. Prepare the Meatballs:

• In a large mixing bowl, combine the ground meat, finely chopped onion, washed rice, chopped cilantro or parsley, salt, pepper, meat seasoning, and paprika.
• Mix everything thoroughly until all the ingredients are evenly distributed. You can use your hands to mix for a more consistent texture.
• Shape the mixture into small meatballs, about the size of a walnut. Set them aside while you prepare the soup base.

2. Prepare the Soup Base:

• Heat the vegetable oil in a large pot over medium heat. Once hot, add the chopped onion and sauté until soft and golden brown, about 4-5 minutes.
• Add the chopped tomato and continue cooking for another 3-4 minutes, until the tomato starts to break down.
• Stir in the tomato paste and cook for another minute to bring out its deep flavors.
• Add the sliced carrots and cubed potatoes to the pot. Stir everything together to coat the vegetables in the tomato mixture.

3. Add Spices and Water:

• Season the soup with salt, ground coriander, bay leaves, and dried basil. These spices will add depth and fragrance to the soup.
• Pour in 1.5 liters of cold water and stir well.
• Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot with a lid and let the vegetables simmer for about 10-12 minutes, until they begin to soften.

4. Add the Meatballs:

• After the vegetables have started to soften, gently add the meatballs into the simmering soup one by one. Be careful not to overcrowd the pot.
• Allow the soup to continue simmering for another 20-25 minutes, until the meatballs are fully cooked through and the flavors meld together.
• Taste the soup and adjust the seasoning if needed. You can add more salt or pepper at this stage.

5. Serve the Shurpa:

• Once the meatballs and vegetables are tender, remove the bay leaves from the soup.
• Ladle the hot shurpa into bowls and serve with fresh herbs like parsley or cilantro for garnish.
• Enjoy your warm, flavorful shurpa with a side of crusty bread or a simple salad.

---

Cooking Tips:

• Choose the Right Meat: For more authentic flavor, use a combination of beef and lamb for the meatballs. The lamb adds a rich, savory depth to the soup, while beef keeps the meatballs tender and juicy.
• Rice in Meatballs: Adding rice to the meatball mixture not only makes them more filling but also gives the meatballs a lighter texture. Be sure to wash the rice thoroughly before adding it to the meat to remove excess starch.
• Tomato Paste: Cooking the tomato paste briefly in oil helps to enhance its sweetness and rich umami flavor. Don’t skip this step to bring out the best flavors in your soup.
• Adjust Spices: If you prefer a spicier soup, you can add a pinch of red pepper flakes or extra paprika for a kick.
• Herbs: Fresh herbs like cilantro or parsley are essential for balancing the richness of the meatballs. Don’t be afraid to add a generous amount for a fresh, aromatic finish.

---

Storage:

Shurpa with meatballs can be stored in the refrigerator for up to 3-4 days in an airtight container. To reheat, simply warm the soup on the stove over low heat until it’s hot throughout. If the soup becomes too thick after storing, you can add a bit of water or broth to loosen it up.

This soup also freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. To serve, thaw the soup in the refrigerator overnight and reheat on the stove.

---

Nutritional Facts (per serving):

• Calories: 450-500 kcal
• Protein: 20 g
• Fat: 25 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Sodium: 900 mg

Nutritional values are approximate and can vary depending on the exact ingredients and quantities used.

---

Frequently Asked Questions (FAQs):

1. Can I use chicken or turkey for the meatballs?

Yes! You can easily substitute ground chicken or turkey for the beef or lamb. Just keep in mind that poultry meatballs might be slightly leaner, so they may not be as juicy as beef or lamb.

2. Can I add other vegetables to the soup?

Absolutely. Feel free to add other vegetables like bell peppers, zucchini, or peas to the soup. These will add more flavor and nutrition to the dish.

3. What kind of rice works best for meatballs?

Short-grain or medium-grain rice is ideal for meatballs, as they absorb moisture well and help bind the meat together. However, long-grain rice can also be used if that’s what you have on hand.

4. Is it possible to make the soup without tomato paste?

You can omit the tomato paste, but it adds a nice depth of flavor and richness to the soup. If you don’t have tomato paste, you can increase the amount of fresh tomatoes instead.

5. Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors continue to develop. You can prepare it ahead of time and reheat it when you’re ready to serve.

---

Conclusion:

Shurpa with Meatballs (Kiymali Shurva) is a hearty and flavorful soup that’s easy to make and packed with comforting ingredients. The combination of tender meatballs, soft vegetables, and aromatic spices creates a delicious dish that will warm your heart and soul. Perfect for a family dinner, this soup is both filling and nutritious. With a simple preparation process and the ability to adapt the ingredients to your liking, this shurpa recipe is sure to become a favorite in your household.

Serve it with crusty bread and enjoy the rich flavors of this traditional soup. Whether you’re familiar with Central Asian cuisine or trying it for the first time, this recipe will not disappoint!