Arabic Meatball Soup
Garlic and onions have powerful antiviral, antiseptic, and antibacterial properties and contain sulfur compounds essential for reducing toxic buildup. Their aroma and flavor add a simple complexity that is perfect for this Arabic Meatball Soup.
Phase: 2 | Serves: 4 (approx 2 cups, 7 meatballs)
Prep time: 25 minutes | Total time: 1 hour
INGREDIENTS
Meatballs:
1 small onion, roughly chopped
4 garlic cloves
1/3 cup fresh mint leaves
1 pound lean ground lamb
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon cinnamon
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
Broth:
1 small onion, finely diced
8 cups flavorful chicken stock
4 garlic cloves, minced
1 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1 lime
8 cups baby spinach
1/2 cup chopped scallions, divided
1/2 cup chopped fresh cilantro, divided
Sea salt and freshly ground black pepper to taste
DIRECTIONS
Mix the meat: In a food processor, pulse the onion, garlic, and mint until finely ground. Add the remaining meatball ingredients and process, scraping down the sides several times, until all fully incorporated into a paste-like consistency. Alternately, mix all the ingredients in a bowl using your hand, kneading until it is paste-like, for several minutes. Place in the fridge for 15 to 20 minutes.
Make the broth: In a large, heavy pot, sauté the onion in a few tablespoons of the chicken stock over medium heat, stirring until tender and translucent, about 5 minutes. Turn heat to medium-low, add the garlic, turmeric, and black pepper, and sauté 2 more minutes. Add the remaining chicken stock and bring to a boil. Turn the heat down and simmer gently for 10 minutes. Salt to taste.
Assemble the soup: Form walnut-sized meatballs (about 1 inch in diameter) and set aside on a platter. You should end up with about 28 small meatballs.
Bring the broth back to a vigorous boil and gently drop the meatballs into the pot. Turn the heat down and simmer gently for 10 minutes. Add the spinach and cook for 2 minutes. Add half of the scallions and half of the cilantro, and squeeze the lime into the soup. Taste, and add more salt or lime juice if necessary. Serve garnished with the remaining fresh scallions and cilantro.
Garlic and onions have powerful antiviral, antiseptic, and antibacterial properties and contain sulfur compounds essential for reducing toxic buildup. Their aroma and flavor add a simple complexity that is perfect for this Arabic Meatball Soup.
Phase: 2 | Serves: 4 (approx 2 cups, 7 meatballs)
Prep time: 25 minutes | Total time: 1 hour
INGREDIENTS
Meatballs:
1 small onion, roughly chopped
4 garlic cloves
1/3 cup fresh mint leaves
1 pound lean ground lamb
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon cinnamon
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
Broth:
1 small onion, finely diced
8 cups flavorful chicken stock
4 garlic cloves, minced
1 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1 lime
8 cups baby spinach
1/2 cup chopped scallions, divided
1/2 cup chopped fresh cilantro, divided
Sea salt and freshly ground black pepper to taste
DIRECTIONS
Mix the meat: In a food processor, pulse the onion, garlic, and mint until finely ground. Add the remaining meatball ingredients and process, scraping down the sides several times, until all fully incorporated into a paste-like consistency. Alternately, mix all the ingredients in a bowl using your hand, kneading until it is paste-like, for several minutes. Place in the fridge for 15 to 20 minutes.
Make the broth: In a large, heavy pot, sauté the onion in a few tablespoons of the chicken stock over medium heat, stirring until tender and translucent, about 5 minutes. Turn heat to medium-low, add the garlic, turmeric, and black pepper, and sauté 2 more minutes. Add the remaining chicken stock and bring to a boil. Turn the heat down and simmer gently for 10 minutes. Salt to taste.
Assemble the soup: Form walnut-sized meatballs (about 1 inch in diameter) and set aside on a platter. You should end up with about 28 small meatballs.
Bring the broth back to a vigorous boil and gently drop the meatballs into the pot. Turn the heat down and simmer gently for 10 minutes. Add the spinach and cook for 2 minutes. Add half of the scallions and half of the cilantro, and squeeze the lime into the soup. Taste, and add more salt or lime juice if necessary. Serve garnished with the remaining fresh scallions and cilantro.
