When Cortney feels the chill of fall air, she turns to warming dishes for comfort. Try Cortney’s Tomato & Lime Broth with Tiny Meatballs easy to make at home.
Try the additional bonus recipes attached in the PDF above!
Ingredients
- 2 Tbsp. ghee
- 2 medium onions, peeled and thinly sliced
- 2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 2 C. tomato puree
- 1 tsp. dried Persian lime powder
- 1 small onion, peeled, grated and juice squeezed out
- 1 lb. ground lamb or chicken
- 1 tsp. sea salt
- 1 lb. small golden potatoes, peeled
- 1 tsp. freshly ground black pepper
- 1 tsp. turmeric
- 1/2 tsp. ground cinnamon
Directions
For the broth:
Heat the oil in a large enameled cast-iron pot over medium heat and sauté the onions for
10-15 minutes until golden brown. Add the salt, pepper, and turmeric, and sauté for another 2 minutes. Add the tom to puree and the rest of the ingredients for the broth, pour in 4 cups water, and bring to a boil. Reduce heat to medium and allow to simmer.
For the paste:
Combine all the ingredients for the meatballs and knead lightly to create a paste. Shape the paste into hazelnut-sized meatballs and add them to the simmering broth as you make them.
Bring the broth to a boil over high heat. Add the potatoes, bring back to a boil, then reduce heat to low, cover, and simmer for 1¼ hours until the potatoes are tender. Adjust the seasoning to taste. Serve with bread.
