Assyrian Meatball Soup Recipe (Chipteh)

Sharing is caring!

This Meatball Soup Recipe is known as "Chipteh" or "Kipteh" in Assyrian. Most cultures have some version of meatball soup. This just happens to be the Assyrian version; extra hearty, and so satisfying. Serve this delicious soup with Pita bread on the side for dipping.

Sometimes I share recipes that are a little too "ethnic" for the average person. Or perhaps, they have ingredients that are not easy to come by. Luckily, this Meatball Soup Recipe is not one of those recipes.

This is one recipe that anyone and everyone will enjoy. In fact, if you don't tell your company that it's an Assyrian recipe, they will never suspect it.

About This Recipe

Growing up, mom prepared "Chipteh" at least once a week, and the heavenly scent was unmistakable!

Whether it's Italian wedding soup, or Mexican albondigas soup, the idea of this meatball soup is the same. All these soups start with meatballs made with ground meat, herbs, spices, and occasionally, rice.

The meatballs are then cooked in a tomato-based soup. Sometimes a little too watered down for my taste, but not so with the Chipteh recipe!

The rice in this soup makes it hearty enough to serve as an entree, which is how Assyrians usually serve Chipeh. But if you're not scared of carbs, make sure to have some bread or pita bread to sop up all the goodness!

What Goes Into This Recipe

• 

• 

How to Make This Recipe

Meatballs 

Step 1

Pour 2 cups of water over the rice and allow the rice to soak for 30 minutes. 

Step 2

Meanwhile, mince half of the bell pepper and one of the two onions which will be mixed into the meatballs. Measure out the meatball spices.

Step 3

After the rice has soaked for 30 minutes, rub it between your hands to break it up. This will make it easier to cook inside the meatballs.

Step 4

Remove approximately half of the rice and add to the meatball mixture. Set the remaining rice and liquid aside to use in the soup. Knead the meatball mixture with your hands. Form eight meatballs and set aside.

• 

• 

• 

• 

Soup

Step 1

Add oil, onion, green pepper, and paprika to a 5-quart Dutch oven. Fry the onion and green pepper over medium heat until soft. 

Step 2

Add tomato paste, the remaining rice, and the water it has been soaking in. Add an additional four cups of water, basil, and salt. Stir to combine and bring to a boil.

• 

• 

• 

Step 3

Carefully drop the meatballs into the soup. Cover and cook, over low heat, for 30 minutes, or until the rice inside the meatballs is fully cooked.

• 

• 

Step 4

Ladle the soup into bowls and add one meatball in each bowl. Enjoy!

How to Make This Meatball Soup with Boiled Eggs Inside

Sometimes when making Meatball Soup, the meatballs are formed around a boiled egg, packing even more flavor, and protein. Here's how to make them:

1. Start by boiling some small or medium-sized eggs.
2. Next, peel boiled eggs and bring to room temperature. Take a golfball-sized portion of meat, or more if necessary, and wrap around the boiled egg, sealing the egg inside.
3. Make sure the egg is not visible at all. Repeat with the other meatballs and cook using the directions found in this Meatball Soup recipe.

Instant Pot Chipteh

• Follow the recipe instructions above for making the meatballs.
• Select Saute setting on your Instant pot or pressure cooker (I'm using a Ninja Foodi).
• Add oil, onion, and green pepper. Saute for a few minutes, then add tomato paste, and paprika.
• Mix in the remaining rice, and the water it has been soaking in, salt, dried basil, plus an additional four cups of water. Stir to combine and bring to a boil.
• Carefully drop meatballs into the soup, stir, then lock the lid into place.
• Move the lever to "seal" position and select high pressure and set the time for 10 minutes.
• After 10 minutes, do a natural release for an additional 10 minutes, then move the lever to "unseal" position to release the remaining pressure.
• Carefully remove the lid, stir, and serve!

Expert Tips

• For a healthier option, skip the rice and use bulgur instead. The bulgur is already parboiled, so you can skip soaking it like when using rice.
• Bulgur comes in four grinds: #1 fine, #2 medium, #3 coarse, and #4 extra coarse. #2 should be a good option for this recipe.
• Want to make this soup even healthier? You can replace the beef used to make the meatballs with other healthier options like bison burger, game meat, or ground turkey.
• If adding eggs to some of the meatballs, I recommend making the meatballs without the eggs smaller in size so that you can differentiate between the two when serving the meatballs.
• Unless you want to make it a complete surprise to see who gets the ones with the boiled eggs inside!

---

Related Recipes

---

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page.

You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

Don't forget to check out my  Classic Middle Eastern Food Combinations.

This post was originally published on 9/26/18 and updated on 2/14/2021 by adding new photos, Insta pot instructions, and a video.

Sharing is caring!