EZOGELIN ÇORBASI: “Ezo-the-Bride’s” Turkish Wedding Soup with Red Lentils, Bulgur, Butter, and Mint

GENERAL INGREDIENTS:
Ground lamb or beef
Long-grain white rice (if you have a meat or spice grinder) or fine-grain bulgur wheat (coarseness #1) or Cream of Rice cereal (if you don’t own a grinder)
Low- or no-sodium beef stock
Kosher salt
Black pepper
Ground allspice
Dried mint
Fresh parsley leaves
Lemons
Onions
Garlic
Celery
Carrots
Yellow/summer squash or zucchini
Frozen and defrosted peas (optional)
White potatoes (any kind)

EQUIPMENT:
Measuring cups and spoons
Large chef’s/chopping knife and cutting board
Food processor
Spice grinder or meat grinder (if using raw rice for outer meatball shell)
Medium size mixing bowl
Small bowl with cold water, for rolling meatballs
Tray or large plate, for holding finished meatballs
3- or 4-quart soup pot with lid
Mixing spoon