Pumpkin Soup with Kale and Kafta (Lamb Meatballs)
 
 
Author:
Recipe type: Soup
Cuisine: Middle Eastern
Ingredients
For the Kafta (Lamb Meatballs)
  • 2 pounds ground lamb (beef ground round can be substituted)
  • 1 large sweet yellow onion, finely chopped
  • 4 cloves of garlic, well crushed with a mortar & pestle (or just minced)
  • 6 tablespoons of fresh parsley, chopped
  • 2 tablespoons of fresh mint, chopped
  • 1 teaspoon freshly cracked black pepper
  • 2 teaspoons of kosher salt
  • 1⁄2 teaspoon cayenne pepper, or to taste
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
For the Soup
  • 2 medium yellow onions, diced
  • 4 ribs of celery, diced
  • 1 med pumpkin, cleaned, peeled, and cut into 2-3 inch pieces
  • 2 tablespoons garlic, chopped
  • 1 gallon chicken stock
  • 1 batch of Kafta (lamb meatballs... see page 148), browned
  • 1-2 heads of kale, cleaned and chopped into 2 inch pieces
  • Salt and freshly ground black pepper, to taste
  • Cayenne to taste
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1 tablespoon ground cumin
  • 2 tablespoons of olive oil
Instructions
For the Kafta (Lamb Meatballs)
  1. Preheat grill or oven to medium-high heat. If you are cooking them in the oven, then set it to Broil.
  2. Mix all ingredients together and roll into meatballs. The size can be determined by the chef.
  3. Cook on the grill or broil in the oven, turning at least once for even cooking. Cook time depends on heat of the grill or oven and the thickness of the kabobs. Alternatively, you can brown them in a skillet on the stove set to medium to medium-high heat.
For the Soup
  1. Sauté the onions and celery until translucent.
  2. Add the garlic and the pumpkin. Continue to sauté for 5 minutes.
  3. Cover with the chicken stock. Bring to a boil, then reduce to a simmer.
  4. Season with salt, pepper, allspice, nutmeg, cumin, and cayenne. Cook until pumpkin is soft, about 25 to 30 minutes.
  5. Puree the pumpkin with an immersion blender or a regular blender (or food processor). Please note: make sure that your blender or food processor can be used with hot liquids. Some blenders require that the soup must be totally cooled before blending.
  6. Return the soup to the pot and add the lamb meatballs and kale and simmer
  7. on medium to medium-low until the meatballs are fully cooked and the kale is softened, about 25 minutes.
Recipe by The Catholic Foodie at https://catholicfoodie.com/pumpkin-soup-with-kale-and-kafta-lamb-meatballs