Add your 200 gr. (0,45 lb.) sliced in cubes veal meat, 1 cup boiled chickpeas in a medium pan, top it with water and boil until your meat cooks.

Start making your bulgur meatballs while your meat is cooking.

Add your 2 cup fine bulgur, 3 tbsp. Semolina in a large container, pour 1 cup hot water on it, stir until combines, cover your container and rest it for about 10 minutes so your bulgur will expand.

After 10 minutes, add your 300 gr. (0,67 lb.) ground beef, 1 egg, 1 full tsp. Tomato paste, 2 full tbsp. All purpose flour, Red pepper flakes, Black Pepper, Salt and start kneading.

Knead your meatball until it gets consistent.

Take nut size of pieces from your meatball and roll little balls.

Spread some all purpose flour in a large tray. Align your meatballs on the tray but don’t put them on top of each other otherwise they will stick.

Heat your 1 tbsp. Butter in a medium pan. Add your 1 tbsp. Tomato paste and sauté a little and then add your 1 finely chopped onion and sauté a little more until your onion gets soft and change its colour.

Add hot water to your soup. Start with about 1 lt. (5 cup) water and add more lately if you want a lighter consistency.

Add your boiled meat and chickpeas to your soup and stir a little.

Finally add your meatballs, pour 1 fresh lemon juice, season it with salt, stir a little and boil your Sour Bulgur Meatballs for about 10 minutes.

You can also add a little pomegranate sour sauce to your Sour Bulgur Meatballs if you like it sourer.