Published: by Absolutely Recipes, in the recipes category.

Shurabet El Eid (Holiday Soup) Recipe.

Ingredients:

For the Meatballs:
1/2 pound (225g) finely minced ground meat (beef, lamb, or a combination)
1 TBSP (15ml) extra-virgin olive oil
1/2 TSP Diamond Crystal kosher salt; for table salt, use half as much by volume
1/4 TSP freshly ground black pepper
1/4 TSP ground cumin
1/4 TSP ground cinnamon
For the Soup:
1 1/2 quarts (15L) homemade or low-sodium store-bought chicken stock (see note)
1/4 TSP ground cinnamon
1/4 TSP ground allspice
1/4 TSP freshly ground black pepper
Kosher salt
1 loosely packed cup (about 6 ounces; 170g) cooked plain medium- or short-grain white rice
2 TBSPs finely chopped flat-leaf parsley leaves and tender stems

Recipe Instructions:

For the Meatballs: Preheat oven to 400 degrees (200? degrees C) and line a rimmed baking sheet with parchment.
In a medium bowl, combine ground meat with olive oil, salt, black pepper, cumin, and cinnamon.
Using a clean hand, knead until very well combined and meatball mixture feels slightly sticky, about 2 minutes.
Using clean, lightly oiled hands, roll meatball mixture into grape-size balls and arrange on the prepared baking sheet (you should have about 30 meatballs).
Bake meatballs just until starting to brown, about 5 minutes.
For the Soup: In a 3-quart saucepan, bring chicken stock to a boil along with cinnamon, allspice, and black pepper, then lower heat to hold a simmer.
Taste the broth, then season with salt to your liking.
(If using store-bought broth, follow additional instructions in note.
)
Add the rice and the meatballs to broth and simmer just until the rice has softened slightly and the flavours have a chance to meld, 5 to 10 minutes.
To serve, place several meatballs in each bowl, then ladle the rice and broth on top.
Sprinkle with fresh parsley and serve immediately.

Back To Main Recipe List...