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Shurabet el Eid (Holiday Soup) Recipe

Name: Shurabet el Eid (Holiday Soup) Recipe
Total time: 40 min
Yield: 4
Ingredients: For the Meatballs:; 1/2 pound (225g) finely minced ground meat (beef, lamb, or a combination); 1 tablespoon (15ml) extra-virgin olive oil; 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; For the Soup:; 1 1/2 quarts (1.5L) homemade or low-sodium store-bought chicken stock (see note); 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon freshly ground black pepper; Kosher salt; 1 loosely packed cup (about 6 ounces; 170g) cooked plain medium- or short-grain white rice; 2 tablespoons finely chopped flat-leaf parsley leaves and tender stems

Prep Time

Cook Time

Total Time

40m

This Shurabet el Eid (Holiday Soup) is a comforting and fragrant Middle Eastern dish, featuring meatballs, rice, and a savory broth. The meatballs are made with ground meat, olive oil, salt, pepper, cumin, and cinnamon. The soup also includes chicken stock, cinnamon, allspice, and fresh parsley for a delicious and heartwarming meal.

Recipe Options

Ingredients

Servings: 4

Scale:

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1/2 pound (225g) finely minced ground meat (beef, lamb, or a combination)

1 tablespoon (15ml) extra-virgin olive oil

1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 1/2 quarts (1.5L) homemade or low-sodium store-bought chicken stock (see note)

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon freshly ground black pepper

1 loosely packed cup (about 6 ounces; 170g) cooked plain medium- or short-grain white rice

2 tablespoons finely chopped flat-leaf parsley leaves and tender stems

For the Meatballs: Preheat oven to 400°F (200°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.

Shurabet el Eid (Holiday Soup) Recipe

Ingredients

For The Meatballs

For The Soup

Steps

Nutrition Facts

Shurabet el Eid (Holiday Soup) Recipe

Ingredients

For The Meatballs

For The Soup

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts