Description
A delicious Middle Eastern-inspired Meatball Soup with Turmeric, Spinach and Lime. Easy, low carb and full of amazing flavor!
Ingredients
Units
Scale
Meatballs (makes 20- 24)
- 1 lb ground beef, lamb, chicken or a combination ( lamb is traditional)
- 1 small onion- diced
- 4 garlic cloves- minced
- 1/3 cup fresh mint leaves or 2 tsp dried
- 1 teaspoon ground turmeric
- 3/4 teaspoon kosher salt
- 3/4 teaspoon cracked pepper
- 1 teaspoon olive oil
- 10 cups flavorful Chicken Stock
- 1 onion- finely diced
- 1-2 tablespoons olive oil
- 4 Garlic cloves, minced
- 1 tsp ground turmeric
- 1 lime
- 2-3 cups finely shredded spinach ( or arugula )
- 1/2 cups chopped fresh cilantro
- 1/2 cups chopped scallions
- Kosher Salt and Pepper to taste
Instructions
- Mix the meat. In a food processor, add the garlic, onion, and mint, and pulse until finely ground. Add ground meat, spices, salt, and olive oil, and process, scraping down the sides several times, until all is fully incorporated into a paste-like consistency. Alternatively, mix all the ingredients in a bowl using your hand, kneading, until it is paste-like, for several minutes. Place in the fridge for 15-20 minutes.
- Make the Broth. In a large, heavy-bottomed pot, sauté onion in olive oil over medium heat, stirring until tender and translucent, about 5-6 minutes. Turn heat to medium-low, add garlic and sauté 2-3 minutes. Add turmeric and pepper , sauté 2 more minutes. Add chicken stock and bring to a boil. Turn heat down and simmer gently for 10 minutes. Salt to taste.
- Prep spinach, cilantro and scallions.
- Form the meatballs. Using wet hands, form small, walnut-sized meatballs (1 inch in diameter) and set aside on a platter. You should end up with 20 to 24 small meatballs.
- Simmer the meatballs. Bring broth back to a vigorous boil and gently drop the raw meatballs into the pot, a few at a time, until all are in there -stirring gently with a wooden spoon. Turn heat down so soup is simmering gently ( medium or medium-low heat). Simmer for 12 minutes, stirring once or twice, and skimming any impurities that rise to the surface. Meatballs will start to float when done (about 12 minutes).
- Add the greens. Add the spinach and cook for 1-2 minutes ( a little longer for kale). Add ½ of the scallions and ½ of the cilantro, then squeeze the lime.
- Season. Taste for salt and acid. You really want to taste the lime juice a little, so depending on the size of your lime and its juiciness, you may need to add more. ( If, at this point, the broth tastes “bland” to you, my guess is– it may need more salt, especially if you used a low-sodium broth. Salt really brings out the other flavors. )
- Serve in bowls and garnish with fresh cilantro and scallions.
Notes
It may seem strange to drop the raw meatballs directly into the broth, but this is the traditional way it is done. They turn out deliciously tender. Give it a try!
Leftovers keep up to four days in an airtight container in the refrigerator.
If entertaining, both meatballs and broth can be made up to a day ahead and stored in the fridge. Always wait to add greens right before serving.
Nutrition
- Serving Size: Made with ground lamb
- Calories: 291
- Sugar: 2.8 g
- Sodium: 60 mg
- Fat: 22.1 g
- Saturated Fat: 8.3 g
- Carbohydrates: 9.5 g
- Fiber: 2.2 g
- Protein: 14.1 g
- Cholesterol: 55.3 mg
