Uzbek Soup "Mastava", with Meatballs and Rice! Art of Uzbek cuisine!

Prepare all ingredients: cube the onion, carrots, potatoes, and bell peppers; mince the garlic; soak and drain the rice; soak the garbanzo beans overnight if using dry ones.

Preheat a 7-quart pot and add 3-4 tablespoons of cooking oil.

Add the cubed onion to the pot and sauté on high heat until softened.

Add the cubed bell peppers and carrots to the pot and continue to sauté until they soften.

Add the minced garlic and cook for about 1 minute with the vegetables.

Add the cubed tomatoes to the pot and sauté until they release their juices.

Stir in 1 tablespoon of tomato paste and mix it with the tomato juices to dissolve it evenly.

Add 1 cup of garbanzo beans, 1 chili pepper, and 1 bay leaf to the pot.

Pour in enough water to cover the ingredients and bring the soup to a boil.

Once boiling, reduce the heat and simmer for about 30 minutes until all vegetables are tender, removing the chili pepper and bay leaf if desired.

To make the meatballs, combine 1.5 pounds of ground beef with 1 minced onion, salt, pepper, ground coriander, ground chili pepper, and ground cumin in a bowl.

Mix the meatball mixture thoroughly and form small meatballs using a small ice cream scoop.

Add the meatballs to the simmering soup and cook until they are fully cooked through.

Equipment Needed