This is a wonderful recipe! I usually make it with lean ground beef instead of lamb. I have never used mint - instead I use double the amount of coriander leaves. I usually do have to add bread crumbs to the mixture to help it stay together. I have made this both with and without skewers. Without skewers, I just shape them into smaller kebabs. I usually broil these for about 5 minutes, then turn them and broil for about another 5 minutes but they do have to be watched quite closely as they cook very quickly. Thanks, Yakuta for this great recipe!

Reviewed On: Apr. 3, 2009

This is a wonderful soup that's quick and easy to make. I usually add a bit more garlic because I enjoy garlic. I've doubled and tripled this recipes with no problem. Don't be tempted to increase the amount of dry pasta - the amount doesn't seem like a lot but when cooked, it's proportionate to everything else. Oh, and I use prewashed baby spinach leaves so I add those in at the very end because they require very little cooking and this way they stay a nice emerald green. I highly recommend this soup. Thank you for posting it.

Reviewed On: Apr. 3, 2009