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so, this is my dad's mother's lebanese meatball soup recipe:
1# (450g) lean ground beef
1 egg
1 medium onion, minced
1 tsp dried mint
2 Tbsp fresh or dried parsley
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp fresh ground pepper
salt to taste (~1/4 tsp)
1 L/Qt pureed tomatoes
1/2-3/4 cup rice
2 Tbsp oil
Mix everything except tomatoes, rice, and oil and make 1" (2.5cm) meatballs
Fry meatballs in oil until browned. remove from heat and place in deep cooking pan.
Pour tomato puree into the frying pan (with the meat bits and stuff still in it) and bring to a boil, stirring constantly, to get all the seasoned meat goodness into the tomato sauce and off the pan.[1]
pour tomato mixture over the meatballs.
add enough liquid to bring tht total volume up to ~ 2qt/2L, flavoring with a dash of pepper, allspice, cinnamon, and 1/2 tsp of dried mint (note: i tend to go a lot heavier on the mint, but this is what the recipe calls for; you can doctor it up to taste by the bowl, or modify the recipe afterwards)
bring everything to a full boil and then add the rice. when it reaches boiling again, reduce heat and cook until rice is done (15-20 min).
as with anything with some savory spices in it, it's usually better the second day and beyond, so scaling this up to make a double or triple batch if you have a big enough cook pot is actually an awesome idea. :-)
Serves... some. I have no idea what one serving of soup is by volume.
[1] You fancy cooking types call this "deglazing," but my brain is a douche, so that becomes "declasse," as sung by Prince a'la "purple rain," so fuck that term. just absorb the deliciousness.
1# (450g) lean ground beef
1 egg
1 medium onion, minced
1 tsp dried mint
2 Tbsp fresh or dried parsley
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp fresh ground pepper
salt to taste (~1/4 tsp)
1 L/Qt pureed tomatoes
1/2-3/4 cup rice
2 Tbsp oil
Mix everything except tomatoes, rice, and oil and make 1" (2.5cm) meatballs
Fry meatballs in oil until browned. remove from heat and place in deep cooking pan.
Pour tomato puree into the frying pan (with the meat bits and stuff still in it) and bring to a boil, stirring constantly, to get all the seasoned meat goodness into the tomato sauce and off the pan.[1]
pour tomato mixture over the meatballs.
add enough liquid to bring tht total volume up to ~ 2qt/2L, flavoring with a dash of pepper, allspice, cinnamon, and 1/2 tsp of dried mint (note: i tend to go a lot heavier on the mint, but this is what the recipe calls for; you can doctor it up to taste by the bowl, or modify the recipe afterwards)
bring everything to a full boil and then add the rice. when it reaches boiling again, reduce heat and cook until rice is done (15-20 min).
as with anything with some savory spices in it, it's usually better the second day and beyond, so scaling this up to make a double or triple batch if you have a big enough cook pot is actually an awesome idea. :-)
Serves... some. I have no idea what one serving of soup is by volume.
[1] You fancy cooking types call this "deglazing," but my brain is a douche, so that becomes "declasse," as sung by Prince a'la "purple rain," so fuck that term. just absorb the deliciousness.
