This is another Wedding Soup from the Southern Turkish city of Alanya. As expected from a wedding soup it is rich with meat balls and chopped chicken pieces. It is like a whole meal. It is typically served during wedding celebrations and also at Ramadan dinners and special occasions.
The material are again items that can be found easily. Ground beef meat, chopped chicken, tomatoes, etc. If you are in Turkey, you can ask the butcher to chop the chicken even when shopping in a large supermarket.
Making these tiny meat balls doesn’t take too much time either. You can even do two or three at a time. Just place little amount of meat chunks in your palm. Make sure they are not touching each other. Then close your other palm on top and gently sway. There; you have 2-3 (depending on how many chunks you’ve placed in your palm) tiny meat balls. First time I tried, I kept on doing one at a time, but it really works with more then one, try. Try also to make the meat balls about the size of chick peas.
You should boil the chick peas separately, as it takes more time to cook chickpeas. It is up to you soak it in water the night before. I prefer to use a pressure cooker to boil them, as it is much quicker.
Some recepies demand that you should boil the chicken separately too. I find this as an additional effort and more pots to wash. So you can just go ahead and boil the chicken together with the rice and the tomato.
I hope you try and enjoy this delicious soup, perhaps it will bring up memories of a happy wedding.
Start boiling the chickpeas. When they are soft enough to be eaten, drain and set aside.
Then grate a tomato. You may use a food processor. If you are not using one; cut the tomato into half and grate, do not include the peel.
In a small bowl, add salt, ground black pepper and red pepper flakes and the meat. Knead with your hands, untill all are well combined. Then make tiny meat balls and set aside.
Use a large soup pot. Add 3 table spoon's of olive oil. Heat slightly and add the meat balls. Fry gently on all sides.
Then add the tomato paste. Saute for a minute.
Then add the grated tomato. And saute for 2-3 minutes.
Wash the rice under flowing water and drain and add to the pot.
Then add the chopped chicken and the boiling water.
Add a chicken bullion, if you choose to.
First use high heat, then lower so that the soup is simmering. Cook until the rice and the chicken is soft and edible.
Adjust the salt to your taste and add if necessary.
You may serve the soup as it is above. You may also melt 3 table spoon's of butter together with all or some of the spices listed above. Another option is you can add the spices without the butter on to your serving bowl.