Arabic Meatball Soup with Spinach and Lime Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, minced onion, minced garlic, breadcrumbs, egg, cumin, coriander, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
• STEP 4.Add the chicken broth, diced tomatoes, tomato paste, and spinach to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
• STEP 5.Stir in the lime juice and season with additional salt and pepper to taste.
• STEP 6.Serve the soup hot, garnished with fresh cilantro leaves and a squeeze of lime juice.

Cooking Tips

• For extra flavor, you can add a pinch of ground cinnamon or allspice to the meatball mixture.
• If you prefer a spicier soup, you can add a chopped chili pepper or a dash of cayenne pepper.
• To make the soup more filling, you can add cooked rice or pasta to the pot during the last few minutes of cooking.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat until warmed through.
• Serve the soup with crusty bread or pita for a complete meal.