Middle Eastern · Dinner
Sour Cherry Meatball Soup
Beef meatballs made with rice and herbs, simmered in a tart-sweet broth of sour cherry, pomegranate molasses, and cinnamon. A Persian-influenced Middle Eastern soup served hot, garnished with fresh mint and olive oil.
$6
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
478Calories
29.4gProtein
22.8gFat
38.6gCarbs
18.9gSugar
3.1gFiber
1180mgSodium
98mgChol
8.1gSat Fat
780mgPotassium
68mgCalcium
4.3mgIron
2.6mcgVitamin B12
9.5mgVitamin C
gluten-free
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Combine beef mince, uncooked rice, grated onion, half the cinnamon, allspice, parsley, and salt in a bowl. Mix by hand until evenly bound, then roll into 5–6 small meatballs.
2
Heat
Warm olive oil in a small saucepan over medium heat. Add diced onion and cook 3–4 minutes until soft and translucent, stirring occasionally.
3
Simmer
Add beef stock, sour cherries, pomegranate molasses, remaining cinnamon, and cayenne. Bring to a gentle simmer, 3–4 minutes, until cherries soften and broth turns light ruby.
4
Poach
Lower heat to medium-low, slide meatballs into broth, cover, and simmer 18–20 minutes until meatballs are firm and cooked through with tender rice inside.
5
Plate
Ladle meatballs and broth into a deep bowl. Tear fresh mint over the top and drizzle with olive oil before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef ground beef
- 6 tbsp6 tbsp white rice, uncooked
- onion
- 1/2 tsp1/2 tsp ground cinnamon, divided
- 1/2 tsp1/2 tsp ground allspice
- parsley
- 5 oz70g, about 1/3 cup sour cherries, pitted
- 2 tbsp30ml pomegranate molasses
- 3 cups720ml beef stock
- 2 tsp10ml olive oil
- 1/2 tsp1/2 tsp salt, plus more to taste
- 1/4 tsp1/4 tsp cayenne pepper
- fresh mint
