White rice transforms a simple broth into a more filling meal.
The simple flavor of plain rice allows the spices in the broth and meatballs to stand out.
Fresh parsley serves as more than garnish, adding brightness to the dish.
The name of this soup in Arabic translates to “Holiday Soup,” since it’s most often made around Christmas or Easter. Thanks to its nutritional value, it’s also made for women who have just given birth or for those suffering from a cold—think of it as the Arab version of chicken noodle soup. The traditional holiday recipe often features kubbeh, which are dumplings made of bulgur and ground meat, stuffed with a filling of ground meat sautéed with onions and spices, and pine nuts. For everyday eating, however, baked meatballs are the only star. Unlike the traditional large, fluffy meatballs one might think of when hearing the word, these are minuscule—no larger than a marble—and chewy, with the only add-ins being a few spices for flavor.
