This hearty, stew-like meatball soup is loaded with warm, flavorful spices like cinnamon, cumin and allspice, making it the perfect meal for a cold autumn day. Delicious as is, try serving it with a dollop of Greek yogurt, some torn fresh herbs, and/or some warmed pita bread.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 onion, halved
- 1 1/4 pounds lean ground beef
- 4 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 lemon, halved
- 3 carrots, diced
- 1 28-ounce can diced tomatoes
- 1 quart low-sodium chicken broth
- 1 10-ounce bag frozen cooked rice
Instructions
- Grate 1/2 onion over a medium bowl, collecting any juices in the bowl. Add the beef, 2 teaspoons cinnamon, the cumin, allspice, and 3/4 teaspoon each salt and pepper; mix well. Form into 24 meatballs (about 1 rounded tablespoon each).
- Heat 2 tablespoons olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the meatballs and cook, turning occasionally, until browned, about 6 minutes. Remove the meatballs to a plate. Wipe out the pot with a paper towel.
- Dice the remaining 1/2 onion. Cut one of the lemon halves into 4 wedges and juice the other half. Heat the remaining 1 tablespoon olive oil in the pot over medium-high heat. Add the onion and carrots and cook, stirring, until they begin to soften, about 4 minutes. Season with salt and pepper. Add the remaining 2 teaspoons cinnamon and cook, stirring to coat, 1 minute.
- Add the tomatoes, chicken broth, rice and meatballs to the pot. Bring to a boil, then reduce the heat to a simmer and cook until the meatballs are cooked through and the soup thickens, 8 to 10 minutes. Remove from the heat and stir in the lemon juice; season with salt and pepper.
- Divide the soup among bowls. Serve with the lemon wedges.
Nutrition Facts
| Calories | 520 |
| Total Fat | 22 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 87 milligrams |
| Sodium | 976 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 6 grams |
| Protein | 37 grams |
| Sugar | 8 grams |
| Calories | 520 |
| Total Fat | 22 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 87 milligrams |
| Sodium | 976 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 6 grams |
| Protein | 37 grams |
| Sugar | 8 grams |
Reviews
Nope, no way. It was terrible. You had better LOVE cinnamon if you make this. I decreased cinnamon by 3/4 and still hated this recipe and I love cinnamon.
Delicious! It was easy!