Ingredients
Save Recipe
For the Meatballs:
1/2 pound (225g) finely minced ground meat (beef, lamb, or a combination)
1 tablespoon (15ml) extra-virgin olive oil
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
For the Soup:
1 1/2 quarts (1.5L) homemade or low-sodium store-bought chicken stock
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
Kosher salt
1 loosely packed cup (about 6 ounces; 170g) cooked plain medium- or short-grain white rice
2 tablespoons finely chopped flat-leaf parsley leaves and tender stems
If you are using store-bought broth, add 1 small onion, 1 clove of garlic, and 1 bay leaf along with the spices and let it simmer for about 10 additional minutes to infuse; discard aromatics, then continue with recipe.
Directions
For the Meatballs: Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment. In a medium bowl, combine ground meat with olive oil, salt, black pepper, cumin, and cinnamon. Using a clean hand, knead until very well combined and meatball mixture feels slightly sticky, about 2 minutes.
