Miniature Meatball Soup

Shorba Keema (shore-ba kee ma)

Preparation info

  • About

    6 cups

    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

As a child, my mother was so happy when she caught a cold because she knew her mother would always prepare this soup for her—a clear tomato broth with miniature meatballs and basmati rice, seasoned to perfection. I love to offer this soup on a cold day for lunch with a fresh loaf of bread right out of the oven. It is delicious as a meal, before a meal, or to cure the common cold! (See photo)


For the Soup

  • cup minced and 1 cup diced (¼ inch) yellow onion, divided
  • ½ pound ground beef (80%)
  • ¼ cup and 2 tablespoons finely chopped flat-leaf parsley, divided
  • teaspoons balsamic vinegar
  • ½ teaspoon and ½ teaspoon salt, divided
  • ¼ teaspoon coarsely ground black pepper
  • ¼ teaspoon ground allspice
  • teaspoon ground cinnamon
  • 1/16 teaspoon ground cloves
  • 1/16 teaspoon ground nutmeg
  • 3 tablespoons extra-virgin olive oil
  • 6 cups chicken broth
  • 2 tablespoons tomato paste
  • ½ cup basmati rice (or long-grain rice)
  • 1 cup peeled and diced tomato (½ inch)
  • 2 tablespoons freshly squeezed lemon juice


    Prepare Ahead

    You can prepare the soup several days in advance. Refrigerate until needed. You can also freeze the soup for several weeks in a well-sealed container. Serve as directed.