If you’re searching for the ultimate comfort food, this Armenian meatball soup—traditionally known as Kololak (or Kololik)—is a dish you need in your rotation. Unlike many European versions, this lamb meatball soup recipe stands out because of its incredible nutritional value and deep, aromatic flavors that have remained unchanged for centuries.

I love this recipe because it’s more than just a simple broth; it’s a nutritious meal designed to sustain your energy all day long. By using tender mutton from the back leg, mixed with semolina and fresh Mediterranean herbs like purple basil and cilantro, you get a unique texture that you won’t find in a standard meatball soup. Whether you are exploring Armenian cuisine for the first time or looking for a twist on a classic lamb meatball soup, this authentic Kololak is a soul-warming experience in every bowl.

Authentic Armenian lamb meatball soup (Kololak) in a white bowl

Authentic Armenian Meatball Soup (Kololak) with Lamb

This lamb meatball soup recipe, traditionally known as Kololak (or Kololik), is a cornerstone of Armenian cuisine. Unlike standard meatball soups, it features a rich, nutritious broth and tender meatballs made from the back leg of mutton, seasoned with fresh Mediterranean herbs. It is a hearty, energy-boosting meal that has remained unchanged for centuries, perfect for those seeking authentic comfort food.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 people
Course: Soup
Cuisine: Armenian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.3 lbs (600g) Mutton or Lamb preferably back leg
  • 3 Medium Yellow Onions
  • 4-6 Medium Potatoes
  • 3 tbsp Semolina
  • 3 tbsp Rice
  • 2 Large Eggs
  • 3 tbsp (50g) Tomato Paste
  • 1/2 bunch Fresh Parsley
  • 1/2 bunch Fresh Cilantro
  • 3 sprigs Fresh Basil
  • 2 tbsp Vegetable Oil
  • Salt and Black Pepper To taste

Equipment

  • 1 Meat Grinder
  • 1 Large Stockpot or Dutch Oven
  • 1 Medium Skillet
  • 1 Fine Mesh Strainer
  • 1 Mixing Bowls
  • 1 Chef's Knife
  • 1 Small Saucepan

Method
 

  1. Rinse the mutton (lamb) and place it in a large stockpot. Cover with water and bring to a boil over high heat. Skim off any foam that rises to the surface, add a pinch of salt, then reduce heat to low and simmer for 1–1.5 hours until the meat is tender.
  2. While the broth is simmering, prepare the stuffing. Cook the rice until soft and sauté the finely chopped onions in vegetable oil until translucent. Wash and dry the parsley, cilantro, and basil, then chop them finely. In a medium bowl, combine the cooked rice, sautéed onions, and exactly half of the chopped greens. Season with salt and black pepper to taste.
    Rice and fresh herb filling for Armenian Kololak meatballs
  3. Once the mutton is tender, remove it from the stockpot and let it cool. Strain the broth through a fine-mesh strainer to ensure a clear base for the soup. Pass the cooled meat through a meat grinder to create a fine mince. Transfer the minced meat to a mixing bowl, add the eggs and semolina, and mix thoroughly for a couple of minutes until the texture is smooth and uniform.
    Mixing minced lamb with eggs and semolina for Armenian Kololak meatballs
  4. Now, begin assembling the stuffed meatballs. Take a portion of the meat mince and flatten it in your palm to form a small 'pancake.' Place a spoonful of the prepared rice-and-herb stuffing in the center. Carefully fold the meat edges over the filling and roll it between your palms to seal it completely. Each Kololak should be smooth and roughly the size of a chicken egg.
    Stuffing Armenian lamb meatballs with rice and herb filling
  5. Peel and cut the potatoes into even slices or wedges. Bring the strained broth back to a boil and add the potatoes, stuffed meatballs, and tomato paste. Return to a boil, then cook over medium heat for about 15 minutes until the potatoes are tender. Finally, stir in the remaining fresh greens, and your soup is ready to serve!
    Stuffed lamb meatballs and sliced potatoes for Armenian Kololak soup
  6. Carefully lower the stuffed meatballs and the potato wedges into the boiling mutton broth. Stir in the tomato paste to give the soup its signature rich color and tangy depth. Reduce the heat to medium and simmer for about 15 minutes, ensuring the potatoes are tender and the meatballs are thoroughly cooked through.
    Armenian Kololak soup simmering with lamb meatballs and potatoes in a tomato broth.
  7. Carefully ladle the hot soup into bowls, ensuring each serving gets two of the large, stuffed meatballs. Garnish generously with the remaining fresh parsley, cilantro, and basil. Serve immediately, ideally with a side of warm Armenian lavash or crusty bread to soak up the flavorful broth.
    A bowl of authentic Armenian Kololak (lamb meatball soup) garnished with fresh herbs.

Notes

  • Meat Selection: Traditionally, Kololak is made with mutton (older lamb) for a deeper, more robust flavor. However, if you prefer a milder taste, you can easily substitute it with ground lamb or a mix of lamb and beef.
  • The Secret to Tenderness: The addition of semolina (manna) to the meat is a unique Armenian culinary technique. It acts as a light binder that makes the meatballs incredibly soft and airy, preventing them from becoming tough during the long simmering process.
  • Filling Variety: While this version uses a classic rice-and-herb stuffing, some regional variations include adding finely chopped walnuts or dried fruits (like raisins or barberries) to the filling for a sweet and savory contrast.
  • Herbs are Key: Don’t hold back on the fresh herbs! The combination of cilantro, parsley, and basil is what gives this lamb meatball soup its authentic Caucasian aroma. If you can find purple basil (Rehan), it will add an even more traditional touch.
  • Storage: This soup tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of water or broth, as the potatoes and rice filling tend to soak up the liquid.