Lebanese Lamb Meatball And Rice Soup - cooking recipe

Ingredients

300 g ground lamb, prepared for kafta
150 g long grain rice, rinsed and drained
4 tablespoons tomato puree
1 tablespoon instant chicken bouillon granules
2 liters water
1 tablespoon clarified butter

Preparation

Make balls the size of a hazelnut from the kafta.
Heat the clarified butter in a saucepan and add the meatballs; brown.
Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.
Cook until rice is tender and add salt to taste.