This is a hearty, slightly spicy Middle Eastern soup packed with chickpeas, pasta, beef mince and seasoned with fresh dill and chilli paste.
I submitted this recipe. U usually make this to feed 15-20 people and add alot more water. The starch from the pasta and tomato paste thicken it quite nicely. Also reduce the amount of fettuccine and break it into smaller sticks before you put it in. I've been making this soup for years and I still have to taste it numerous times for seasoning. What your going for is a rich flavor of lemon and dill with a spicy smoky background. - 16 Apr 2009 (Review from Allrecipes US | Canada)
Simple, nice zip to it thanks to the chilli paste(be careful with that by starting out with half the amount and then adjusting it). Wouldn't change a thing. The lemon juice adds a lovely clarity and freshness to the flavors. - 22 Feb 2009 (Review from Allrecipes US | Canada)
This soup was excellent, it was a delicious change to a traditional tomato soup. I was a bit skeptical about the seasonings, but it came together with such nice flavor and nothing was over-powering. I used farfalle pasta instead of fettucine, figuring it would be easier to eat. My mistake was adding the pasta too early - next time I'll be sure to add it about 20-30 mins (max) before we're ready to eat. - 11 Mar 2009 (Review from Allrecipes US | Canada)