Balley Soup

As the weather grows colder I like to start cooking one of my favourite soups – Balley Soup. This recipe has been passed down through generations and was taught to me by my mother. It is a Lebanese soup specific to the village where my great grandparents came from, Beit Shalala (Chelalah). It was traditionally made with lamb but I prefer beef.

I hope one day I will be able to teach my sons and their wives this recipe, so it will continue for many more generations.

Balley Soup

Ingredients

500 g beef mince
450 g tin or bottle of pureed tomatoes
1/3 cup white rice
2 tspns cinnamon
3 tblsps fresh parsley
1 tblspoon butter

Place 1 cm of water and butter into large pot and melt butter.
Roll mince into tiny balls and place in water / butter. Give them a gentle shake to brown them all over.
Pour in tomato puree, add cinnamon, parsley and rice. Cover with 3 cm of water (If the soup looks too thick, add a little more water)
Cook on medium until it bubbles then turn down to low and cook for 1 1/2 hours.

Serves 4. This soup will store in the freezer for one month. It tastes great if left in fridge overnight for flavours to blend.

Enjoy.

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