I’m sharing my Kefteh Meatball Soup as my take on Turkish Meatball Soup with one surprising ingredient that makes the whole thing worth a second look.

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I fell for Kefteh Meatball Soup the first time I tried it. It’s hard to explain but the meatballs sing, the broth does something that surprises you.

I used ground beef or lamb and some parsley, and it turned into a bowl that keeps challenging my guesses about Arab comfort food. It sits somewhere between Lebanese Meatballs Recipes and Arabic Soup Recipes, a bridge between street food and the family pot, and it’s slightly stubborn in the best way.

I keep finding reasons to spoon it up again.

Ingredients

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Ground beef or lamb: Rich protein, iron rich, adds savory depth and mouthfeel.
Short grain rice: Gives gentle starch, thickens broth slightly, adds comforting chew.
Onion: Sweet when cooked boosts umami, gives aroma and subtle sweetness.
Garlic: Pungent bite, savory lift pairs well with tomato and lemon.
Tomato paste: Concentrated tomato tang, deepens color and adds mild acidity.
Lemon juice: Brightens broth, gives fresh acidity that balances richness, very nice.
Parsley and mint: Fresh herbs that add brightness, slight peppery and cooling notes.
Spices (cumin, allspice): Warm earthy tones, aromatic, give Arabic flavor profile.

Ingredient Quantities

1 lb (450 g) ground beef or lamb, whatever you prefer

1 small onion, finely grated

1/3 cup short grain rice, rinsed

1/4 cup finely chopped fresh parsley

1 large egg

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp ground cumin

1/2 tsp ground allspice

6 cups (1.5 L) beef or chicken broth

1 tbsp olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 medium potato, peeled and diced

2 tbsp tomato paste

Juice of 1 lemon (plus wedges for serving)

2 tbsp chopped fresh parsley for garnish

1/4 tsp dried mint or 1 tbsp fresh mint, chopped

How to Make this

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1. In a bowl combine the ground beef or lamb, the finely grated small onion, rinsed short grain rice, 1/4 cup chopped parsley, the egg, kosher salt, black pepper, cumin and allspice. Mix gently with your hands or a fork, dont overwork it or the meat will get tough. Chill 10 to 15 minutes if you have time, it helps the balls hold together.

2. Wet your hands and roll the mixture into small walnut sized meatballs, set them on a plate while you finish the soup base.

3. Heat the olive oil in a large pot over medium heat. Add the finely chopped medium onion and cook until soft and translucent about 5 minutes, then add the minced garlic and cook 30 to 60 seconds until fragrant.

4. Stir in the tomato paste and cook it for a minute to take away the raw taste, scraping up any browned bits from the bottom.

5. Pour in the 6 cups of beef or chicken broth and bring to a gentle boil. Add the diced potato now so it has time to cook. Skim any foam from the surface if it appears.

6. Carefully drop the meatballs into the simmering broth, avoid crowding the pot. Turn the heat down to a gentle simmer, cover partially and cook 20 to 25 minutes until the rice inside the balls is tender and the meat is cooked through. Keep the simmer low so the meatballs dont fall apart.

7. Squeeze in the juice of 1 lemon and add the dried mint or chopped fresh mint. Taste and adjust salt and pepper. If using dried mint, crumble it between your fingers first to wake up the flavor.

8. Turn off the heat and stir in the 2 tablespoons chopped fresh parsley. Let the soup rest a few minutes so flavors meld.

9. Serve hot with lemon wedges on the side and extra parsley for garnish. Tip: if the soup is too thick add a splash of broth or water, if too thin simmer uncovered a little longer. If a meatball falls apart dont panic, it still tastes great and just becomes extra meaty broth.

Equipment Needed

1. Large mixing bowl (to combine the meat, rice, egg and grated onion)
2. Measuring cups and spoons
3. Fine grater or microplane for grating the small onion
4. Colander or fine mesh sieve to rinse the short grain rice
5. Large heavy pot or Dutch oven for the soup
6. Wooden spoon or silicone spatula for sautéing and stirring
7. Slotted spoon or spider to drop and lift meatballs from the broth
8. Cutting board and chef knife for chopping the onion, potato and parsley
9. Plate (to hold rolled meatballs) and paper towels for wet hands

FAQ

Q: Can I use ground lamb instead of beef? A: Yes, lamb is traditional and gives a richer, more authentic flavor. Use the same amount, taste for salt since lamb can be fattier, and skim excess fat from the soup if it seems greasy. You can also do a mix of beef and lamb if you want milder flavor.

Q: How do I stop the meatballs from falling apart in the soup? A: Don’t overmix the meat — mix just until combined. Grated onion, rice, and an egg act as binders so that helps a lot. Shape them gently, chill for 15 to 30 minutes if you have time, and simmer the broth very gently, not a rolling boil, so they hold together.

Q: Do I need to cook the rice first or when should I add it? A: The short grain rice is mixed into the meatball mix, so you don't add extra rice to the broth. It cooks inside the meatballs as they simmer. If you want extra loose rice in the soup, cook that separately and stir it in at the end so it doesn’t overcook.

Q: Can I make this gluten free? A: Yes, the recipe is naturally gluten free as written. Just check your broth and tomato paste labels for hidden gluten or starches. No breadcrumbs are used, so no swap is needed.

Q: How should I store and reheat leftovers? A: Cool quickly, refrigerate up to 3 to 4 days or freeze for 2 to 3 months. Rice inside meatballs will get softer after freezing, so texture will change a bit. Reheat gently on the stove until hot, and brighten with fresh lemon juice and parsley right before serving.

Q: When do I add the lemon and mint and how much? A: Add lemon juice at the end, taste and adjust — start with half the juice then add more if you want it brighter. For mint, use the fresh mint near the end so it stays vibrant, or add dried mint earlier since dried needs a little time to rehydrate. The amounts in the recipe work well, but tweak to your taste.

Arabic Meatball Soup Recipe Substitutions and Variations

Ground beef or lamb: swap for ground turkey or chicken, or a plant-based crumble. If using lean poultry add 1 tbsp olive oil to the meat mix so the kofta dont dry out.
Short grain rice: use fine bulgur (very similar texture, no rinse needed) or small pasta like orzo or Israeli couscous (you may need a few extra minutes cooking for pasta).
Large egg: replace with 1 tbsp breadcrumbs soaked in milk, or a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min) for a vegan binder.
Juice of 1 lemon: use 1-2 tsp sumac for that bright, tart note, or 1-2 tbsp white wine vinegar (start small and taste, vinegar is sharper).

Pro Tips

1) Chill the meat mixture and keep your hands wet while rolling. If the mix is room temp it gets sticky and falls apart, so pop it in the fridge 10 to 15 minutes, dunk your palms in cold water between balls, and roll gently. Wet hands = smoother balls, less squeezing.

2) Soak the short grain rice for 15 to 20 minutes or give it a quick 1 minute parboil, then drain. That makes the rice cook through inside the meatball faster so you can simmer gentler and avoid exploding meatballs. If you skip this, simmer extra gently and test one ball for doneness.

3) If you want more flavor and texture, brown half the meatballs briefly in a hot skillet before adding them to the broth. Use just a quick 30 to 60 second sear on each side, then transfer to the soup. The sear gives color and extra savory bits without changing the recipe much.

4) Brighten at the end and adjust salt only then. Add the lemon juice and mint at the very end, taste, then fix salt or pepper. If you add lemon too early the acid can make the meat tighten and dry out. And if the soup looks greasy, skim or chill briefly and spoon off the fat.

Arabic Meatball Soup Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m sharing my Kefteh Meatball Soup as my take on Turkish Meatball Soup with one surprising ingredient that makes the whole thing worth a second look.

Servings

servings

Calories

462

kcal

Equipment: 1. Large mixing bowl (to combine the meat, rice, egg and grated onion)
2. Measuring cups and spoons
3. Fine grater or microplane for grating the small onion
4. Colander or fine mesh sieve to rinse the short grain rice
5. Large heavy pot or Dutch oven for the soup
6. Wooden spoon or silicone spatula for sautéing and stirring
7. Slotted spoon or spider to drop and lift meatballs from the broth
8. Cutting board and chef knife for chopping the onion, potato and parsley
9. Plate (to hold rolled meatballs) and paper towels for wet hands

Ingredients

1 lb (450 g) ground beef or lamb, whatever you prefer
1 small onion, finely grated
1/3 cup short grain rice, rinsed
1/4 cup finely chopped fresh parsley
1 large egg
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp ground cumin
1/2 tsp ground allspice
6 cups (1.5 L) beef or chicken broth
1 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 medium potato, peeled and diced
2 tbsp tomato paste
Juice of 1 lemon (plus wedges for serving)
2 tbsp chopped fresh parsley for garnish
1/4 tsp dried mint or 1 tbsp fresh mint, chopped

Directions

In a bowl combine the ground beef or lamb, the finely grated small onion, rinsed short grain rice, 1/4 cup chopped parsley, the egg, kosher salt, black pepper, cumin and allspice. Mix gently with your hands or a fork, dont overwork it or the meat will get tough. Chill 10 to 15 minutes if you have time, it helps the balls hold together.
Wet your hands and roll the mixture into small walnut sized meatballs, set them on a plate while you finish the soup base.
Heat the olive oil in a large pot over medium heat. Add the finely chopped medium onion and cook until soft and translucent about 5 minutes, then add the minced garlic and cook 30 to 60 seconds until fragrant.
Stir in the tomato paste and cook it for a minute to take away the raw taste, scraping up any browned bits from the bottom.
Pour in the 6 cups of beef or chicken broth and bring to a gentle boil. Add the diced potato now so it has time to cook. Skim any foam from the surface if it appears.
Carefully drop the meatballs into the simmering broth, avoid crowding the pot. Turn the heat down to a gentle simmer, cover partially and cook 20 to 25 minutes until the rice inside the balls is tender and the meat is cooked through. Keep the simmer low so the meatballs dont fall apart.
Squeeze in the juice of 1 lemon and add the dried mint or chopped fresh mint. Taste and adjust salt and pepper. If using dried mint, crumble it between your fingers first to wake up the flavor.
Turn off the heat and stir in the 2 tablespoons chopped fresh parsley. Let the soup rest a few minutes so flavors meld.
Serve hot with lemon wedges on the side and extra parsley for garnish. Tip: if the soup is too thick add a splash of broth or water, if too thin simmer uncovered a little longer. If a meatball falls apart dont panic, it still tastes great and just becomes extra meaty broth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.