Creamy Mexican-Style Meatball Soup (Goosht Ghelgheli)

Heat 1 tablespoon olive oil in a large pot over medium heat. Sauté the chopped onion until soft and translucent. Add the garlic and cook for about 30 seconds, just until fragrant.

Stir in the chopped tomatoes and chili sauce. Pour in the beef broth, bring to a gentle boil, then reduce the heat and simmer for 15 minutes to allow the flavors to develop.

Add the chopped parsley to the soup and keep it simmering gently on low heat.

In a bowl, prepare the meatballs by combining the ground beef, finely chopped scallions, beaten egg, breadcrumbs, and seasoning. Mix gently until just combined, avoiding overworking the meat.

Shape the mixture into small, evenly sized meatballs.

Heat the remaining olive oil in a non-stick skillet over medium heat. Fry the meatballs until nicely browned on all sides; they do not need to be fully cooked at this stage.

Add the browned meatballs and cooked red beans to the simmering soup. Cover and cook until the meatballs are fully cooked through and the soup is well blended, about 10–15 minutes.

Serve the soup hot, finishing each bowl with a drizzle of cream and a sprinkle of chopped scallions.