FREEKEH SOUP WITH MEATBALLS
Here a wonderful blend of middle eastern flavors. If you haven't had freekeh, give it a try. You'll be glad you did.
INGREDIENTS
Meatballs
300g ground lamb, or beef or a combination of both
1 small onion, diced fine
2 Tbsp flat-leaf parsley, chopped fine
½ tsp allspice
¼ tsp cinnamon
2 Tbsp whole wheat flour
2 Tbsp olive oil
sea salt and freshly ground black pepper
·Soup
2 Tbsp olive oil
1 large onion, chopped
5 cloves garlic, minced
2 carrots, peeled and cut into 1cm chunks
2 celery sticks, cut into 1cm cubes
4 large ripe tomatoes, chopped or 1 ½ (cans quality diced tomatoes)
3 Tbsp tomato purée
1 Tbsp baharat spice mix (found in most Middle Eastern grocery stores or online)
1 Tbsp coriander
1 cinnamon stick
1 Tbsp natural sugar (partially refined light brown cane sugar)
1 cup cracked Firegrain freekeh
2 cups beef stock
2 cups chicken stock
1 cups hot water
Optional Toppings
Fresh coriander, chopped
lemon wedges
INSTRUCTIONS
Meatballs
In a large bowl, combine lamb, onion, parsley, allspice, cinnamon, ½ tsp salt, and ¼ tsp pepper. Using your hands, mix well, and form the mix into ping-pong size balls (ca 20-15 total)
Roll them in flour and fry in a large stew pot over medium heat for a few minutes, until they are golden brown on all sides.
Remove the meatballs and set aside.
Soup
Wipe out the pan with paper towels and add the olive oil for the soup. Over medium heat, fry the onion and garlic for about 5 minutes.
Add the carrots and celery and cook for another 2 -3 minutes.
Add the tomatoes, tomato paste, spices, sugar, 2 tsp salt, and ½ tsp pepper and cook for another minute.
Stir in the freekeh and cook for 2-3 minutes
Add the stocks, water, and meatballs. Bring to a boil.
Lower the heat and simmer gently for another 40-45 minutes, stirring occasionally, until the freekeh is tender. (At this point the soup should be thick.)
Reduce or add a little water as needed. Adjust the seasonings.
Serve with optional toppings (if desired)
Comentarios