Warming meatball soup with bulgur, lactose free

Ingredients

• 500 g Chicken meat balls
• 420 g Tomato puree
• 400 ml Homemade chicken stock
• 420 g Chickpeas, drained
• 100 g Bulgur
• 500 ml Water
• 2 tbsp Lemon juice
• 1 tbsp Unsalted butter, lactose free
• 1 pcs Red onion, finely chopped
• 1 tbsp Rice
• 1 tbsp Mint leaves, fresh, chopped
• 1 tsp Sweet red paprika powder
• 1 tsp Black pepper, ground
• 1 tbsp Salt

Method

1. Soak the bulgur in about ½ cup of water for about 10 minutes then add another ½ cup of water then soak for an additional 5 minutes.
2. Place a pot over medium heat and melt the butter.
3. Sauté the onions for about 3 minutes until translucent then add the puréed tomatoes, water, and chicken broth.
4. Stir well and add the paprika, pepper, and salt.
5. Turn up the heat and allow the mixture to boil.
6. Stir in the lemon juice and add the chicken meatballs.
7. Stir well to ensure the meatballs don’t stick together.
8. Now add the bulgur, rice, and chickpeas.
9. Once the pot comes to a boil, lower the heat and simmer for 30 minutes.
10. Add the mint leaves just before removing the pot from heat.
11. Serve immediately.