Shourabat El Qeema (Meatball Soup)

Shourabat El Qeema Recipe from Arabia with Meatballs and Spices

Region / culture: Arabia | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 10

Introduction

Shourabat El Qeema, also known as Meatball Soup, is a traditional Middle Eastern dish that is hearty, flavorful, and perfect for a comforting meal. This recipe combines tender meatballs, savory broth, and aromatic spices to create a delicious and satisfying soup that is sure to warm you up on a cold day.

History

Meatball soup has been a staple in Middle Eastern cuisine for centuries, with each region putting its own unique twist on the dish. The combination of meatballs and broth is not only delicious but also a great way to make a hearty and filling meal using simple ingredients.

Ingredients

2.5 cups ground lean meat
4 lb (1.81 kg) soup meat, cubed
Several soup bones
0.5 cup samneh, or other shortening
1.5 tsp salt
0.25 tsp pepper
0.25 tsp cinnamon
0.25 cup chopped parsley
0.5 cup tomato juice, or
1 tbsp tomato paste and half cup water
5 cups cold water

How to prepare

1) Grind the meat several times. Mix it well with salt and pepper. Shape it into balls the size of marbles and brown them in hot fat.
2) Bring the soup bones and meat to a boil with water in a pressure cooker. Skim off any impurities. Cook under pressure for 20 minutes.
3) Add the meatballs, rice, and tomato juice. Cook under pressure for 10 minutes. Remove the bones. Add parsley and cinnamon just before serving. This recipe makes approximately 10 servings.

Variations

Add vegetables such as carrots, potatoes, or peas to the soup for added flavor and nutrition.
Use different spices such as cumin, coriander, or paprika to change up the flavor profile of the soup.

Cooking Tips & Tricks

Make sure to brown the meatballs before adding them to the soup to enhance their flavor.

- Using a pressure cooker will help to tenderize the meat and infuse the flavors more quickly.

- Skimming off any impurities while cooking the soup will result in a clearer and cleaner broth.

Serving Suggestions

Serve Shourabat El Qeema hot with a side of pita bread or rice for a complete and satisfying meal.

Cooking Techniques

Browning the meatballs before adding them to the soup will enhance their flavor.

- Using a pressure cooker will help to tenderize the meat and infuse the flavors more quickly.

Ingredient Substitutions

You can use ground beef or lamb instead of ground lean meat for the meatballs.

- Vegetable oil can be used instead of samneh or shortening.

Make Ahead Tips

You can prepare the meatballs and broth ahead of time and store them separately in the refrigerator. When ready to serve, simply reheat the broth, add the meatballs, and cook until heated through.

Presentation Ideas

Garnish the soup with a sprinkle of chopped parsley or a dollop of yogurt for a beautiful presentation.

Pairing Recommendations

Shourabat El Qeema pairs well with a fresh salad or a side of hummus and pita bread.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Shourabat El Qeema contains approximately 250 calories.

Carbohydrates

Each serving of Shourabat El Qeema contains approximately 10 grams of carbohydrates.

Fats

Each serving of Shourabat El Qeema contains approximately 15 grams of fats.

Proteins

Each serving of Shourabat El Qeema contains approximately 20 grams of proteins.

Vitamins and minerals

Shourabat El Qeema is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains meat and may not be suitable for individuals with meat allergies.

Summary

Shourabat El Qeema is a nutritious and balanced meal that provides a good amount of protein, fats, and carbohydrates.

Summary

Shourabat El Qeema is a delicious and comforting Middle Eastern soup that is perfect for a cozy meal. With tender meatballs, savory broth, and aromatic spices, this dish is sure to become a family favorite.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a cold winter day and I was browsing through a cookbook that my dear friend had gifted me. As soon as I came across the recipe for Shourabat El Qeema, or Meatball Soup, I knew I had to try it.

I had always loved cooking and trying out new recipes, but there was something about this particular dish that intrigued me. The combination of hearty meatballs, fragrant spices, and nourishing broth seemed like the perfect comfort food for a chilly day.

I decided to make the soup for dinner that very evening. I gathered all the ingredients - ground beef, rice, onions, garlic, parsley, and a blend of Middle Eastern spices. As I mixed everything together to form the meatballs, I couldn't help but think of my own grandmother and the delicious meals she used to prepare for our family.

Growing up, I spent many hours in the kitchen with my grandmother, watching her cook and learning from her. She had a knack for creating mouthwatering dishes out of simple ingredients, and her love for cooking was infectious. I had inherited her passion for food and cooking, and I was always eager to try out new recipes and techniques.

As the meatballs sizzled in the pot, filling the kitchen with a tantalizing aroma, I felt a sense of satisfaction and contentment. Cooking had always been a form of therapy for me, a way to relax and unwind after a long day. And there was something special about preparing a meal from scratch, using fresh ingredients and traditional techniques.

When the meatballs were browned and cooked through, I added them to a pot of simmering broth, along with some chopped vegetables and a generous amount of spices. The soup bubbled away on the stove, filling the house with warmth and comfort. I couldn't wait to taste the finished dish.

As I took the first spoonful of the soup, I was transported back to my grandmother's kitchen. The flavors were rich and flavorful, the meatballs tender and juicy. It was like a taste of home, a reminder of the love and care that went into preparing a homemade meal.

From that day on, Shourabat El Qeema became a regular dish in my cooking repertoire. I would make it for family gatherings, dinner parties, or simply as a comforting meal on a cold winter night. Each time I prepared the soup, I would think of my grandmother and the joy she found in sharing her love of cooking with others.

Over the years, I have added my own twist to the recipe, experimenting with different spices, herbs, and ingredients. But the essence of the dish remains the same - a hearty and nourishing soup that warms the soul and brings people together.

I have shared the recipe for Shourabat El Qeema with friends and family, passing on the tradition of homemade cooking from one generation to the next. And I hope that whoever tries this dish will feel the same sense of warmth and comfort that I do every time I make it.

Cooking is more than just a chore or a task - it is a form of art, a way to express creativity and love. And with every meal I prepare, I am reminded of the joy and fulfillment that comes from sharing a delicious dish with those you care about.

So the next time you find yourself in the kitchen, looking for a new recipe to try, I urge you to give Shourabat El Qeema a chance. Let the flavors and aromas transport you to a place of comfort and joy, and may you experience the same sense of satisfaction and contentment that I have found in the art of cooking.