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Libyan Beef and Chickpea Soup
Sharba libiya translates as “Libyan soup,” and it is considered one of the country's national dishes. Hunks of beef or lamb and dried mint are common in traditional versions. Our version takes a faster approach using meatballs made with beef. We also favor the fresher flavor and aroma of fresh mint. Serve with warm flatbread.
4
Servings
Tip
Don't forget to mash 1 cup of the drained chickpeas; the chickpeas' starch lends body to the soup. A potato masher or fork works best. After adding the meatballs to the pot, don't stir vigorously or they will break apart.
30 minutes
Ingredients
-
1½
slices hearty white sandwich bread (2 ounces)
-
8
ounces 90 percent lean ground beef
Directions
-
01In a medium bowl, combine the bread and 3 tablespoons water. Let stand until the bread absorbs the water, about 5 minutes, then use a fork to mash to a smooth paste. Add the ground beef, ½ teaspoon salt and ¼ cup of mint. Use your hands to mix well, then form into 20 balls (1 tablespoon each) and place on a large plate. Refrigerate until needed.
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