Lebanese Lamb Meatball and Rice Soup

Nutriscore Rating: 65/100

Warm up with the savory and comforting flavors of Lebanese Lamb Meatball and Rice Soup, a hearty one-pot meal bursting with Middle Eastern spices and vibrant ingredients. Tender lamb meatballs, seasoned with cinnamon, allspice, and fresh parsley, simmer gently in a fragrant broth alongside creamy short-grain rice. A lemon-egg liaison adds a velvety texture and tangy depth, perfectly balancing the richness of the dish. Garnished with optional yogurt and fresh mint, this aromatic soup is a soul-soothing fusion of bold flavors and wholesome ingredients. Ideal for a cozy dinner, this Lebanese-inspired recipe brings authentic warmth to your table in just an hour.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 500 grams ground lamb
• 1 white onion, finely chopped
• 30 grams fresh parsley, finely chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 2 teaspoons salt
• 1 teaspoon black pepper
• 150 grams short-grain white rice
• 1.5 liters chicken or lamb stock
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 1 egg yolk
• 100 grams yogurt (optional, for garnish)
• 5 grams fresh mint leaves (optional, for garnish)

📝 Instructions

11 steps

1. In a large mixing bowl, combine the ground lamb, finely chopped onion, parsley, cinnamon, allspice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix the ingredients well with your hands until fully incorporated.

2. Using your hands, shape the mixture into small meatballs, approximately 2.5 cm (1 inch) in diameter. Set aside on a plate.

3. Rinse the rice in cold water until the water runs clear, then drain well.

4. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant and lightly golden.

5. Add the chicken or lamb stock to the pot and bring it to a gentle boil. Reduce the heat to a simmer.

6. Carefully add the lamb meatballs to the simmering broth. Cook for 10 minutes, gently stirring occasionally to ensure the meatballs do not stick to the pot.

7. After 10 minutes, add the rinsed rice and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper to the pot. Continue simmering for 15–20 minutes, or until the rice is tender.

8. In a small bowl, whisk together the egg yolk and lemon juice. Slowly ladle a few tablespoons of the hot broth into the lemon-egg mixture while whisking constantly to temper it.

9. Reduce the heat to low and slowly pour the tempered lemon-egg mixture into the soup, stirring gently to thicken and enrich the broth. Do not allow the soup to boil after adding the egg mixture.

10. Remove the pot from the heat. Taste and adjust seasoning with additional salt or pepper, if needed.

11. Ladle the soup into bowls and garnish with a dollop of yogurt and a sprinkle of fresh mint leaves, if desired. Serve hot.

Nutrition Facts

1 serving (621.5g)

Calories		533
% Daily Value*
Total Fat		34.2 g	44%
	Saturated Fat	12.4 g	62%
	Polyunsaturated Fat	1.9 g
Cholesterol		177 mg	59%
Sodium		2817 mg	122%
Total Carbohydrate		18.6 g	7%
	Dietary Fiber	1.9 g	7%
	Total Sugars	2.5 g
Protein		38.5 g	77%
Vitamin D		0.2 mcg	1%
Calcium		119 mg	9%
Iron		3.7 mg	21%
Potassium		717 mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1219 cal (56.9%%)

Protein: 621 cal (29.0%%)

Carbs: 301 cal (14.1%%)