Light Persian Soy & Vegetable Koofteh

Soak the soybeans in the milk overnight to soften them and reduce their beany flavor. The next day, drain thoroughly and discard the milk.

In a food processor, blend the soaked soybeans, boiled potato, carrot, mushrooms, and zucchini until finely ground but not puréed.

Transfer the mixture to a bowl and squeeze out excess moisture. Add the egg white, whole wheat flour, salt, pepper, and spices, then knead until the mixture becomes cohesive and holds together easily.

In a large pot over medium heat, sauté the grated onion and garlic using a splash of water or dry heat until aromatic and lightly softened. Stir in the tomato paste and ginger, cooking briefly to deepen the flavor.

Add about 3 liters of water and bring the broth to a gentle boil.

Shape the koofteh mixture into small walnut-sized balls, pressing lightly so they stay intact.

Carefully lower the koofteh into the simmering broth. Reduce the heat to low and cook gently until the koofteh are firm and cooked through and the broth slightly thickens.

Just before serving, stir in the sour orange or lemon juice. Avoid adding it earlier to help preserve vitamin C and maintain a fresh flavor.

Serve warm, spooning some of the light broth over the koofteh.