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+ servings

Spicy Freekeh Soup With Meatballs

Ingredients

  • Meatballs
  • 1 ¼ ground lamb, or beef or a combination of both
  • 1 small onion, diced fine
  • 2 Tbsp flat-leaf parsley, chopped fine
  • ½ tsp allspice
  • ¼ tsp cinnamon
  • 3 Tbsp whole wheat pastry flour
  • 2 Tbsp olive oil
  • sea salt and freshly ground black pepper

  • Soup
  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 2 carrots, peeled and cut into ½" chunks
  • 2 celery sticks, cut into ½" cubes
  • 4 large tomatoes, chopped (or 1 ½ (14 oz) cans diced tomatoes)
  • 3 Tbsp tomato purée
  • 1 Tbsp baharat spice mix (found in most Middle Eastern grocery stores or online)
  • 1 Tbsp coriander
  • 1 cinnamon stick
  • 1 Tbsp natural sugar (Sugar in the Raw or Turbinado)
  • 1 cup cracked freekeh
  • 2 cups beef stock
  • 2 cups chicken stock
  • 3 cups hot water

  • Optional Toppings
  • cilantro, chopped
  • lemon wedges

Instructions

  • Meatballs
  • In a large bowl, combine lamb, onion, parsley, allspice, cinnamon, ½ tsp salt, and ¼ tsp pepper. Using your hands, mix well, and form the mix into ping-point size balls (~ 15 total)
  • Roll them in flour and fry in a large dutch oven over medium for a few minutes, until they are golden brown on all sides.
  • Remove the meatballs and set aside.

  • Soup
  • Wipe out the pan with paper towels and add the olive oil for the soup. Over medium heat, fry the onion and garlic for about 5 minutes.
  • Add the carrots and celery and cook for another 2 -3 minutes.
  • Add the tomatoes, tomato paste, spices, sugar, 2 tsp salt, and ½ tsp pepper and cook for another minute.
  • Stir in the freekeh and cook for 2-3 minutes
  • Add the stocks, water, and meatballs. Bring to a boil.
  • Lower the heat and simmer gently for another 40-45 minutes, stirring occasionally, until the freekeh is plump and tender. (At this point the soup should be thick.)
  • Reduce or add a little water as needed. Adjust the seasonings.
  • Serve with optional toppings (if desired)