Spiced Meatball Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 520
- Total Fat
- 22 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 87 milligrams
- Sodium
- 976 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 6 grams
- Protein
- 37 grams
- Sugar
- 8 grams
- Total: 40 min
- Active: 30 min
Ingredients
1 onion, halved
1 1/4 pounds lean ground beef
4 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground allspice
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 lemon, halved
3 carrots, diced
1 28-ounce can diced tomatoes
1 quart low-sodium chicken broth
1 10-ounce bag frozen cooked rice
Directions
- Grate 1/2 onion over a medium bowl, collecting any juices in the bowl. Add the beef, 2 teaspoons cinnamon, the cumin, allspice, and 3/4 teaspoon each salt and pepper; mix well. Form into 24 meatballs (about 1 rounded tablespoon each).
- Heat 2 tablespoons olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the meatballs and cook, turning occasionally, until browned, about 6 minutes. Remove the meatballs to a plate. Wipe out the pot with a paper towel.
- Dice the remaining 1/2 onion. Cut one of the lemon halves into 4 wedges and juice the other half. Heat the remaining 1 tablespoon olive oil in the pot over medium-high heat. Add the onion and carrots and cook, stirring, until they begin to soften, about 4 minutes. Season with salt and pepper. Add the remaining 2 teaspoons cinnamon and cook, stirring to coat, 1 minute.
- Add the tomatoes, chicken broth, rice and meatballs to the pot. Bring to a boil, then reduce the heat to a simmer and cook until the meatballs are cooked through and the soup thickens, 8 to 10 minutes. Remove from the heat and stir in the lemon juice; season with salt and pepper.
- Divide the soup among bowls. Serve with the lemon wedges.