A filling, bright-tasting soup that would certainly qualify as a main course. To make it even more substantial, cut up a couple of potatoes and simmer them with the kofte.

　　

Ingredients

makes 4 servings

　　1 pound boneless lamb, preferably from the shoulder, excess fat removed

　　1 medium onion, peeled and quartered

　　Salt and black pepper to taste

　　1/3 cup fresh parsley leaves, plus more for garnish

　　1/3 cup fresh dill leaves

　　Pinch of ground allspice

　　1/2 teaspoon ground cinnamon

　　5 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162)

　　2 tablespoons extra virgin olive oil

　　1/2 cup dry white wine, water, or more stock

　　Fresh lemon juice to taste

　　

Step 1

Cut the lamb into large chunks and put in a food processor with the onion, a large pinch of salt, some pepper, and the parsley, dill, allspice, and cinnamon; process until quite smooth, stopping the machine and scraping down the sides if necessary. With wet hands, form into meatballs about 1 inch in diameter.

　　

Step 2

Heat the stock and hold it at a gentle simmer. Put the oil in a large skillet and turn the heat to medium-high. A minute later, add the meatballs and cook, turning occasionally, until browned, about 10 minutes. As they finish, add them to the stock. Pour off any excess fat from the skillet and add the wine. Raise the heat to high and cook, stirring and scraping with a wooden spoon, until the liquid and any solids in the skillet are incorporated. Add this liquid to the stock.

　　

Step 3

Taste and adjust seasoning, then add the lemon juice. Garnish with parsley and serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.