Middle Eastern · Dinner
Meatball and Rice Soup
Lamb meatballs simmered in a cumin-and-cinnamon-spiced tomato broth with rice, onion, and garlic, finished with fresh mint and lemon juice. The meatballs are bound with rice and egg, poached directly in the soup, and the broth is served hot in a deep bowl with warm pita alongside.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
455Calories
35.1gProtein
21.2gFat
32.8gCarbs
5.2gSugar
2.7gFiber
1089mgSodium
78mgChol
7.5gSat Fat
742mgPotassium
78mgCalcium
4.2mgIron
2.1mcgVitamin B12
9mgVitamin C
protein-rich
low-cholesterol
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Grate the onion and mince the garlic for the meatballs. Combine ground lamb, 2 tbsp uncooked rice, grated onion, minced garlic, 1/2 tsp cumin, cinnamon, and half the salt; roll into 5–6 small meatballs.
2
Dredge
Roll each meatball lightly in the rice flour, tapping off excess so the surface is barely coated.
3
Sauté
Heat olive oil in a small saucepan over medium heat; add diced onion and minced garlic, cooking 3–4 minutes until softened, then stir in remaining 1/2 tsp cumin for 30 seconds.
4
Simmer
Add crushed tomatoes and chicken stock, bring to a gentle simmer over medium heat, then stir in 2 tbsp raw rice.
5
Poach
Lower meatballs one by one into simmering broth, partially cover, and cook over medium-low heat 20–22 minutes, turning once, until cooked through and rice is tender.
6
Plate
Stir in chopped mint, lemon juice, and remaining salt off the heat. Ladle soup and meatballs into a deep bowl, scatter chopped parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground lamb
- 4 tbsp4 tbsp white rice, plus 2 tbsp for the broth
- 2 tbsp2 tbsp onion
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp salt, divided
- 2 tbsp2 tbsp rice flour
- 2 tsp2 tsp olive oil
- 11 onion
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin for broth
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 3 cups720ml chicken stock
- 2 tbsp2 tbsp fresh mint
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp fresh parsley
