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Syrian-Style Meatball Soup with Rice and Tomatoes

4 Servings

40 minutes

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This rustic meatball and rice soup is pure comfort food. The recipe is our adaptation of one from “Aromas of Aleppo” by Poopa Dweck. Made with canned tomatoes, rice and boxed broth, plus a few warming spices, onion and garlic, the soup requires only one refrigerated ingredient: ground beef (ground turkey works well, too). The prep is easy, too. We grate both the onion and garlic so no knifework is required. What’s more, there’s no need to pre-shape or brown the meatballs. As you form them, simply drop them into the simmering broth.



40 minutes



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Melinda V.
February 15, 2024
Melinda V.
This was excellent. My additions: 1 T. tomato paste when adding canned fire-roasted tomatoes, 6 c. beef stock (and omit the 2 c. water), 1/4 t. cinnamon and 1/4 t. marash pepper (instead of red pepper flakes), cumin not allspice, cilantro, basmati rice. Scant drizzle of pomegranate molasses. Makes about 6 servings (ate 2, froze 4).
Sandra F.
March 6, 2023
Syrian Meatball soup
Recipe was good however it didn’t give me the wow that I thought it would
Robert S.
August 22, 2023
Syrian meatball soup
I made some modifications. I thought a 1/2 cup of rice for 6 cups of liquid was a little thin so I added around a cup. I added a very finely diced green pepper and sauteed a little before adding the onions. Added some tomato paste, more of the spices, and a little lemon juice at the end. We liked it!