Lazy Khinkali Noodle Soup with Peppery Meatballs

Method

1. Mix the flour and salt, add the water little by little until it comes together and knead for 6 min into a smooth dough. Wrap and rest for 20 min.

   Add in this stepAll-purpose flour (dough) 160 gSalt (dough) 1 pinchWater (dough) 80 ml

2. In a bowl, mix the beef, pork, grated onion, half the cilantro, most of the pepper, the pepper flakes and the meatball salt with your hand for 1–2 minutes until sticky. With wet hands, roll it into 12 walnut-sized balls. Put them on a tray in the fridge.

   Add in this stepGround beef 100 gGround pork 100 gOnion, finely grated ½Cilantro, chopped 2 tbspCoarsely ground black pepper ½ tspRed pepper flakes ½ tspSalt (meatballs) ½ tsp

3. Dust the work surface with flour, roll the dough out 2 mm thin and cut it into wide noodles about 2 cm wide and 8 cm long. Shake off the flour and spread them out so they do not stick together.

   Add in this stepFlour, for dusting 15 g

4. Bring the stock, garlic and bay leaf to the boil on high heat in a 20 cm pot. Drop in the meatballs one by one, turn down to medium heat and cook for 8 min. Do not stir for the first 2 minutes so the meatballs hold together, and skim off any foam.

   Add in this stepBeef stock 750 mlGarlic cloves, thinly sliced 2Bay leaf 1

   high heat→medium heat

5. Scatter in the noodles, stirring gently so they do not clump, and cook on medium heat for 4 min more, until they turn slightly translucent and tender. Cut a meatball open to check there is no pink inside, season with salt and remove the bay leaf.

   medium heat

6. Ladle into bowls, top with the remaining cilantro and plenty of pepper, and add a spoonful of yogurt. Stirred into the broth, it gives the gentle tang of Georgian matsoni.

   Add in this stepCilantro, chopped 2 tbspCoarsely ground black pepper ¼ tspPlain yogurt (in place of matsoni) 60 g