Armenian Manti Soup Recipe: Dumplings in Spiced Lamb Broth

This Armenian manti soup recipe brings the hearty flavors of Armenia straight to your kitchen, where tender dumplings float in a rich, spiced lamb broth. 🌟 The dish combines traditional techniques with simple ingredients to create a comforting meal that's perfect for family gatherings or cozy weeknight dinners.

What makes this recipe special is the balance of textures—soft dumplings, tender lamb, and the aromatic broth that ties everything together.

The process starts with making the dumpling dough, which is light and elastic, and the flavorful filling of ground lamb mixed with onions and spices. The broth simmers with garlic, tomatoes, and fresh herbs, creating a fragrant base that enhances every bite.

This recipe stays true to Armenian traditions while being accessible for home cooks, ensuring you can recreate this beloved dish with confidence.

By the end, you'll have a steaming bowl of manti soup with perfectly cooked dumplings and a savory broth that's rich in flavor. The dish is traditionally served with a dollop of sour cream and fresh herbs, adding a touch of brightness to the hearty meal.

It's the kind of dish that feels like a warm embrace, perfect for sharing with loved ones.

Whether you're making it for a special occasion or a simple family dinner, this recipe delivers restaurant-quality results. The combination of tender dumplings and aromatic broth makes it a standout dish that's sure to impress. Let's get started on creating this traditional Armenian favorite in your own kitchen.

Ingredients for armenian manti soup

Six ingredients for the broth, six for the dumplings—simple but packed with flavor.

The lamb is where the magic starts. Ground lamb gives that rich, meaty flavor—don't substitute with beef or turkey. I grab mine from Costco or the butcher counter at Whole Foods for the best quality. Look for bright red color and good marbling. If you're using a store-bought package, check the expiration date—it should be fresh. The onions and garlic are non-negotiable for building that aromatic base. Yellow onions work best here, not sweet varieties like Vidalia. For the tomatoes, Roma are ideal—they're meatier and less watery than vine-ripened, but either works in a pinch.

No ground lamb? Ground beef can work in a tight spot, but it won't have the same depth of flavor. Running out of fresh dill? Dried dill at one-third the amount gets you close, but fresh is so much better. The flour for the dumplings? King Arthur or Gold Medal brands work perfectly—they have that consistent texture. Want to make it gluten-free? Swap for a 1:1 gluten-free flour blend. The red pepper flakes can be skipped if you're sensitive to heat, but trust me on keeping the cumin—it's essential for that Armenian flavor profile. If you don't have fresh herbs, dried will work, but toss them in at the very end to keep the flavor vibrant.

The dough keeps for 3 days in the fridge wrapped in plastic, but I recommend making it fresh for the best texture. The cooked dumplings reheat beautifully—just drop them in simmering broth for 3-4 minutes. The broth itself freezes well for up to 3 months, so make extra. I always double the batch and freeze half. When reheating from frozen, bring it to a boil first to kill any bacteria, then simmer gently. The sour cream should be added right before serving—it's the perfect finishing touch to cut through the richness of the lamb and broth.

Step-by-step instructions for Armenian manti soup

Here's how to make this hearty Armenian comfort food with tender dumplings and rich spiced broth.

Heat a large Dutch oven over medium-high heat. Add the 1.5 lb ground lamb and cook for 5-6 minutes, breaking it apart with a wooden spoon until it loses its raw color and starts to brown. This browning builds deep flavor in your broth.

Push the lamb to one side of the pot and add 2 tablespoons olive oil (not listed in ingredients but essential for cooking the onions). Add the 2 whole yellow onions, chopped, and cook for 5 minutes until softened and translucent. Stir in the 6 cloves minced garlic and cook for 30 seconds until fragrant.

Add the 4 whole tomatoes, diced, along with the 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp red pepper flakes, 1.5 tsp salt, and 1 tsp ground black pepper. Stir well to combine all the spices with the lamb mixture. Pour in 3 cups water and bring to a gentle simmer. Let it cook uncovered for 20 minutes to develop the flavors.

While the broth simmers, make the dumpling dough. In a large bowl, whisk together the 3 cups all-purpose flour, 1 tsp salt, and 1 tsp ground black pepper. Make a well in the center and add the 1 whole large egg and 1.5 cups room temperature water. Mix with a fork until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. This resting time relaxes the gluten, making the dough easier to roll and preventing the dumplings from tearing.

Divide the rested dough into 24 equal pieces (about 1 tablespoon each). Roll each piece into a 1-inch ball. Using your thumb, press a dimple into the center of each ball - this creates the classic manti shape. Keep the shaped dumplings covered with a damp towel while you work.

Bring a large pot of salted water to a rolling boil. Working in batches, gently drop the dumplings into the boiling water. Cook for 3-4 minutes until they float to the surface - this means they're cooked through. Remove with a slotted spoon and set aside. Don't overcrowd the pot or they won't cook evenly.

Return the cooked dumplings to the simmering lamb broth. Gently stir to distribute them evenly. Let the soup simmer together for 10 minutes to allow the flavors to meld. The dumplings will absorb some of the broth, making it even more flavorful.

Just before serving, stir in the 0.25 cup chopped fresh dill and 0.25 cup chopped fresh parsley. These herbs add a bright, fresh contrast to the rich lamb broth. Taste and adjust seasoning if needed - you might want to add a pinch more salt or a dash of red pepper flakes for heat.

Ladle the hot manti soup into bowls, making sure each serving has several dumplings. Pass around the 0.5 cup sour cream on the side for each person to add to their bowl. The cool, tangy cream cuts through the richness of the lamb and adds a lovely contrast in temperature and texture.

Serve immediately with crusty bread on the side. The dumplings should be tender but still hold their shape, and the broth should be rich and aromatic with visible bits of lamb and spices. This is a dish that tastes even better the next day as the flavors continue to develop!

Regional styles of these flavors

Yerevan Style

In the capital city of Armenia, Yerevan, manti soup is traditionally served with a thick, lamb-heavy broth that's almost like a stew. The dumplings here are slightly larger—about 1.5 inches in diameter—and the filling often includes finely chopped mint alongside the dill and parsley.

I always add 1 tbsp chopped fresh mint to the filling for that distinctive Yerevan touch. The soup is served in deep bowls with a generous dollop of garlic-infused sour cream on top, which locals call "garlic manti" when mixed into the broth. 🌿

Vanadzor Mountain Tradition

In the mountainous region of Vanadzor, the soup takes on a rustic, heartier profile. The broth here is thicker and more concentrated, often reduced by 20% for a deeper flavor. Locals use wild herbs like epazote (if available) or extra fresh tarragon for a piney aroma.

The dumplings are boiled in salted water with a splash of vinegar (about 1 tbsp white vinegar per gallon of water) to prevent sticking and add a subtle tang. This version is a favorite for cold winter nights. ❄️

Stepanakert Adaptation

In the Nagorno-Karabakh region, particularly in Stepanakert, the soup incorporates local spices like sumac and crushed dried apricots into the broth. The filling sometimes includes chopped dried apricots (about 2 tbsp) for a sweet-savory balance. The dumplings are often steamed instead of boiled, giving them a lighter texture.

I like to steam mine in a bamboo steamer for 8-10 minutes for that authentic touch. The soup is finished with a sprinkle of sumac and a drizzle of pomegranate molasses for brightness. 🍇

Modern Armenian-American Twist

For a contemporary take, many Armenian-American families add shredded rotisserie chicken to the broth or serve the soup with crispy fried shallots on top.

The dumplings can be pan-fried after boiling in a little olive oil for extra crispiness—just toss them in a hot skillet for 1-2 minutes per side. I also love adding a splash of lemon juice (about 1 tbsp) to the broth before serving for a refreshing twist.

This version keeps the tradition alive while making it feel fresh for modern palates. 🍋

Regional Herb Variations

Different regions use distinct herbs to define their manti soup. In Gyumri, the dish often includes chopped cilantro alongside the dill and parsley. In Goris, fresh thyme is sprinkled into the broth for an earthy note.

For a herb-forward version, I mix 1 tbsp chopped cilantro and 1 tsp chopped thyme into the broth. These regional touches elevate the soup from a simple meal to a cultural experience. 🌿

Dessert-Inspired Manti

While not traditional, some modern chefs create a sweet manti soup using ground beef or turkey replaced with spiced apple or pear filling. The broth is made with apple cider instead of water and infused with cinnamon sticks and star anise.

The dumplings are served with a drizzle of honey and a sprinkle of cinnamon. This dessert-inspired twist is perfect for holiday gatherings and adds a fun, unexpected variation to the classic dish. 🍎

Frequently asked questions