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    You Are Here Home » Entree Recipes

    Published: Sep 26, 2018 Updated: Oct 3, 2020 by Hilda Sterner | This post may contain affiliate links 10 Comments

    Assyrian Meatball Soup (Chipteh)

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    Jump to Recipe Print Recipe
    chipteh (meatball soup)

    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.

    meatball with boiled egg inside

    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

    meatball soup ingredients, labeled
    meatball soup ingredients, labeled

    How to Make This Recipe

    Prepare the Meatballs 

    STEP 1: Pour 2 cups of water over the rice and allow the rice to soak for 30 minutes. 

    rice soaking in water in a bowl

    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 Directions

    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.

    tomato paste, onions, and pepper being sautéed
    tomato paste, onions, and pepper being sautéed
    stirring soup with a wooden spoon

    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.

    adding meatballs to soup
    meatball split in half

    STEP 4: Ladle the soup into bowls and add one meatball to each bowl. Enjoy!

    removing meatball from soup

    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.
    chapter (meatball soup) being served

    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!
    meatball soups with boiled eggs

    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!
    chipteh soup in a bowl

    Related Recipes

    • Kubba Hamouth/Hamuth (Meat Dumpling Soup)
    • Fasolia (Assyrian Green Bean Stew)
    • Assyrian Bean Stew with Lamb (Masheh)
    • Lamb or Beef Potato Stew

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    meatball soup

    Assyrian Meatball Soup (Chipteh)

    Delicious and hearty Assyrian meatball soup.
    4.86 from 7 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: Assyrian
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 6 people
    Calories: 325kcal

    Ingredients

    Meatballs:

    • ½ cup jasmine rice
    • 1 pound ground beef
    • 1 small onion minced
    • ½ bell pepper minced
    • 1 tablespoon dried basil
    • 1 tablespoon paprika
    • 1 teaspoon salt
    • 1 teaspoon curry powder
    • 1 teaspoon black pepper
    • 1 teaspoon allspice

    Soup:

    • 2 tablespoon vegetable oil
    • 1 small onion diced
    • ½ small green pepper 1” strips
    • 1 tablespoon paprika
    • 6 ounce can tomato paste
    • 1 tablespoon dried basil
    • 1 teaspoon salt

    Instructions

    Meatballs:

    • Pour 2 cups of water over the rice and allow to soak for 30 minutes. 
    • 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.
    • Rub the soaked rice between your hands to break it up. This will make it easier to cook inside of the meatballs.
    • Remove approximately half of the rice and add to the meatball mixture along with the basil, salt, and other spices. Set the remaining rice and liquid aside to use in the soup. Knead the meatball mixture with your hands until combined. Form into eight meatballs and set aside until needed.

    Soup:

    • Add oil, onion, green pepper, and paprika to a 5-quart Dutch oven. Saute the onion and green pepper over medium heat until soft. 
    • Add tomato paste, and cook for a few more minutes. Add 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.
    • 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.
    • Ladle the soup into bowls and add one meatball in each bowl. Enjoy!

    Notes

    • 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 a 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!

    Nutrition

    Serving: 1bowl | Calories: 325kcal | Carbohydrates: 31g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 886mg | Fiber: 10g | Sugar: 13g
    Tried this Recipe? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    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.

    More Entree Recipes

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    • Smoked Brisket Seasoned with Santa Maria Rub

    Sharing is caring!

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    Reader Interactions

    Comments

    1. Deanne L Joseph says

      January 23, 2022 at 6:40 am

      Shlamalakh Hilda - thank you for the Chipteh recipe. We are b'nei Seiri and always used thyme rather than curry. I am intrigued by your delicious recipe and will try it this week (we love curry!). Just wondering ... is your family from Urmia?

      Reply
      • Hilda Sterner says

        January 23, 2022 at 6:51 am

        Shlamalash Deanna, The addition of thyme sounds amazing. Does that mean you don't add basil or do you add both? My maternal grandmother was from Urmia. I was born in Iraq, as was my mom.

        Reply
    2. Karen says

      December 30, 2020 at 1:25 pm

      Hi, Hilda!

      I want to make this. Can I sub something for curry powder? I use the individual spices when I make curry, not a commercial powder. TIA

      Reply
      • Hilda Sterner says

        December 31, 2020 at 10:53 am

        Hi Karen,
        The curry really isn't essential to the recipe. You can leave it out if you'd like!

        Reply
        • karen says

          December 31, 2020 at 12:10 pm

          Thank you!!

          Reply
    3. Kathy Fisher says

      November 22, 2019 at 4:39 pm

      We had this last night. It was so delicious. Thank you Hilda for this great recipe. I never imagined meatballs with a boiled egg inside. It pays to know people in high places.

      Reply
    4. joseph says

      October 08, 2018 at 11:34 pm

      5 stars
      yummy food !
      Really nice post. Thanks for sharing with us.

      Reply
      • HildaSterner says

        October 09, 2018 at 7:35 am

        Thank you for taking the time to review and leave your comment, Joseph. I really appreciate it! 🙂

        Reply
    5. Sonyia Rouel Eshaya says

      October 05, 2018 at 10:47 am

      5 stars
      I just made this for my family and it was a hit! I followed the recipe exactly. Very easy to follow which is great for a busy mom. Thank you Hilda!

      Reply
      • HildaSterner says

        October 05, 2018 at 12:49 pm

        Thank you so much for the review! I'm glad your family enjoyed it. Did you use boiled eggs in any of the meatballs?

        Reply

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    Hi, I'm Hilda! I'm the creator of Hilda's Kitchen Blog and the author of Mom's Authentic Assyrian Recipes.

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