Bring 2-3 quarts of water to boil with 1 quartered onion, tomato, celery, carrots, bay leaves, beef bouillon*, ½ teaspoon pepper, & ½ teaspoon salt.
Mix the ground lamb, one grated onion, garlic, turmeric, basmati rice, parsley, cilantro, oil, 1 teaspoon salt, & ½ teaspoon pepper in a bowl. Set aside.
Once the water is boiling, roll the beef mixture into 2-inch diameter balls and drop into the boiling soup. Bring back to boil, reduce to simmer, cover, and cook for 45 minutes.
My mom would also make this recipe in tomato sauce instead of broth. Simply add a can of tomato paste and a can of tomato sauce. Remove 1.5-2 cups of water from the recipe. It yields another delicious version of a great dish. Give both a try to see which you prefer.You can use any combination of parsley, cilantro, tarragon, and basil. A great shortcut is to purchase sabzi koufteh, a dried herb mix made especially for this dish.* You can either use 1 beef bouillon cube or or use 1-2 cups beef broth in place of 1-2 cups water. I have made this recipe many times using neither, and loading it up with veggies instead - it is watery, but still delicious if the soup is seasoned properly with salt & pepper. I have had mixed reviews about serving it this way, so choose your own adventure.Adding mixed greens - I often add leftover sauteed greens to the recipe just before serving and they compliment the dish wonderfully. Serving the dish with fresh herbs and lemon/lime wedges for everyone to add in themselves is also a delicious addition.