Syrian Meatball Soup
Today I’m sharing Syrian Meatball Soup.
If you’re looking for a hearty addition to your Ramadan table, then look no further. Syrian Meatball Soup is so versatile, flavorful and satisfying. It also comes together in about 30 minutes, making it an excellent wholesome meal in a pinch.
My mom said that my grandmother used to prepare this soup whenever one of the 7 kids were sick. They called it “Shorbat al Murada” or “Soup of the Sick.” Honestly, if you asked any other Syrian about a soup by this name, they would probably have no idea what you’re talking about, but I’m pretty sure every family had a version of this meatball soup in some form or another.
Syrian Meatball Soup is like dawood basha (meatballs in tomato sauce) but with way more added broth. After preparing classic meatballs by combining ground beef or lamb, grated onion, garlic, seasoning and parsley, pan-fry them until brown on all sides. In a large pot, you’ll add some tomato paste and cook it for a few minutes to get rid of any metallic taste. If you have some leftover broth from boiling meat and 7 spices for any other dish, it will come in handy. Otherwise, you can use boxed broth with added spices. Place it in the pot with some rinsed rice. Once the rice is cooked, add the meatballs and allow them to heat through. Fresh parsley goes in just before serving. Every bite is a zesty, nourishing and nostalgic. Even if you’ve never had this soup before, it uses all the comforting flavors from your childhood.
I hope you give this recipe a try! If you do, don’t forget to put it in the comments so everyone knows how it turned out. I also love to see your creations! Tag #omayahcooks and #omayah.atassi on Instagram!
Syrian Meatball Soup
This hearty, nutritious soup is packed is like a whole meal in one. With rice, meatballs and a flavorful broth, you’ll want to eat this at all hours of the day.
Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients:
Meatballs:
500 g/1 lb ground beef or lamb
1 small onion, grated
1 garlic clove, minced
1/4 c chopped parsley
1 Tbsp Aleppo pepper paste (optional)
1 tsp 7 spices
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
1/4 c vegetable oil
Broth:
2 Tbsp olive oil
1/2 c tomato paste
6 c meat broth, either homemade or boxed with additional 1 tsp 7 spices
1/2 c short grain rice, rinsed
1/2 c chopped parsley
Salt to taste
Pepper to taste
Instructions:
In a large bowl, combine the ground meat, grated onion, garlic clove, chopped parsley, pepper paste (if using), 7 spices, cumin, salt and black pepper with your hands. Form into 1-inch meatballs.
In a large skillet over medium-high, heat oil until shimmering. Cook the meatballs in batches until browned on all sides, about 5 minutes. Set aside.
In a large, heavy-bottomed pot set over medium heat, add the olive oil and heat until shimmering. Add the tomato paste and stir constantly, for about 2 minutes. Add the meat broth, stir and bring to a simmer. Add the rice, cover and cook for about 20 minutes.
Add the meatballs and simmer until heated through, about 5 minutes. Add the parsley, adjust seasoning and serve immediately.
Can be made up to 4 hours ahead. Reheat gently before serving.