Grandma’s Armenian Kufta (Meatball) Soup: Kololak | Weeknight Armenian Dinners | Healthy Low-Fat Armenian Recipes

I almost didn’t want to share this recipe because it brings up such special memories of my grandma. I still use her handwritten recipe to make this soup. It warms me up every time, physically and in the soul. So, I hope you enjoy this recipe as much as I do and it gives you warmth, too. 
It’s one of my family’s favorites and it’s wonderful that it can be made for an easy weeknight dinner in 45 minutes or so. (Only one pot to clean, too!)
This is quick Armenian recipe that my grandma changed over the years. Traditional Armenians would probably use beef, but to make it healthier, my grandma made it with ground turkey. So, it’s a bit lighter and healthier (Armenian food tends to be very meat heavy). 
Serve this with some really good bread and salad or just some cut up cucumbers and tomatoes. 

Grandma’s Armenian Kufta (Meatball) Soup: Kololak

(serves 6)
  • 6 cups chicken broth or 2 chicken bouillon cubes with 6 cups water
  • 8 oz. can tomato sauce
  • 1 ¼ to 1 ½ lb. ground turkey
  • ¼ small onion, diced extra fine
  • ¼ of a green pepper
  • 1-2 Tbsp. minced parsley
  • ¾ cup fine bulgar*
  • salt and pepper
*Find at middle eastern shop or online. Use number #1 or #2. This is how fine it is ground. Bulgar is a super healthy whole wheat grain. Since it’s wheat it’s not gluten free. If you want to make it gluten free, use the same amount in white quinoa.  
1. Make the broth with chicken cubes or buy ready broth. Bring to a boil and add ⅓ cup of the tomato sauce. Lower to a simmer while you make the meatballs. 
2. Mix the remaining ingredients together and don’t overwork. Dice vegetables very finely or use a small food processor to chop onion, green pepper and parsley. Add in the rest of the tomato sauce to the meatball mixture. 
3. For meatballs into 1″ or 2.5cm balls and set aside on a plate of baking tray. Repeat until you finish the meatball mixture. 
4. Bring the broth back to a boil and drop the meatballs into the broth gentle. Lower to a simmer. When the meatballs float to the top (within 10 minutes), they are done. Serve the soup hot. You can decorate with extra chopped parsley. 

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