I start the koofteh broth first so that when I’m done assembling koofteh balls, the broth has come to a boil which then allows me to be ready to place the koofteh balls in the broth. You can add more or less watee then I have listed depending on how much broth you prefer. You would have to adjust the amount of salt you use to the amount of water you use. From my experience, every single time the ratios of ingredients are different. My instructions and ingredients are just a starting place. To prepare your koofteh broth, sauté onions until they become soft and slightly golden. Add add tomato paste and turmeric to the sautéed onions. Continue to sauté for 10 seconds or so then add water. Add tarragon to broth to give it added flavor. Once broth has come to a boil you can add the koofteh balls.

KOOFTEH {MEATBALLS WITH RICE}:
1lb (16oz) ground beef
1/2 cup dry parsley
1/3 cup dry tarragon
2 whole eggs
2 tablespoons of oil
1 cup parboiled basmati rice
Salt and pepper to taste