Arabic Meatball Soup
Ingredients
The meatballs
-
1
lb
ground beef, lamb, chicken or a combination
-
1
small
onion, diced
-
4
cloves
garlic, minced
-
⅓
cup
fresh mint leaves or 2 tsp dried
-
1
tsp
ground turmeric
-
¾
tsp
kosher salt
-
¾
tsp
cracked pepper
-
1
tsp
olive oil
The broth
-
10
cups
chicken stock
-
1
onion
finely diced
-
1-2
tbsp
olive oil
-
4
cloves
garlic, minced
-
1
tsp
ground turmeric
-
1
lime
juice
-
2-3
cups
finely shredded spinach
-
½
cup
chopped fresh cilantro
-
½
cup
chopped scallions
-
to taste
kosher salt and pepper
Instructions
- Mix the meat ingredients in a food processor or by hand until a paste-like consistency is achieved, then refrigerate for 15-20 minutes.
- Sauté onion in olive oil until tender, then add garlic and sauté for a few more minutes.
- Add turmeric and pepper, sauté briefly, then add chicken stock and bring to a boil. Simmer for 10 minutes.
- Form the meat mixture into small walnut-sized meatballs and set aside.
- Bring the broth back to a boil and gently drop the meatballs in, stirring gently. Simmer for 12 minutes.
- Add spinach and cook for an additional 1-2 minutes, then add half of the cilantro and scallions, and squeeze in lime juice.
- Taste and adjust seasoning with salt and lime juice as needed.
- Serve in bowls and garnish with the remaining cilantro and scallions.
Nutrition Facts (estimated)
Servings
4-6
Calories
291
Total fat
22.1g
Total carbohydrates
9.5g
Total protein
14.1g
Sodium
60mg
Cholesterol
55.3mg
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