Arabic Meatball Soup Recipe
A delicious Middle Eastern-inspired Meatball Soup with Turmeric, Spinach and Lime. Easy, low carb and full of amazing flavor!
How to Make the Best Arabic Meatball Soup
This Arabic Meatball Soup is a wonderfully aromatic and nourishing Middle Eastern dish that brings together tender, herb-infused meatballs in a fragrant, turmeric-spiced broth. The combination of fresh mint, lime, and cilantro creates a bright, zesty flavor profile that’s both comforting and exotic. With just 45 minutes from start to finish, this soup is surprisingly easy to prepare and makes an impressive dish for weeknight dinners or entertaining guests.
What makes this soup truly special is the balance of flavors—the earthiness of turmeric, the freshness of spinach and herbs, and the subtle tang of lime juice all come together in a perfectly seasoned broth. The meatballs themselves are incredibly flavorful thanks to the fresh mint and garlic ground right into the meat. Whether you use lamb (the traditional choice), beef, or chicken, you’ll get a rich, satisfying soup that’s naturally low-carb and packed with protein.
Serve this soup hot in bowls with extra cilantro and scallions scattered on top, and don’t forget a squeeze of fresh lime juice for each serving. It’s a recipe that celebrates the vibrant flavors of Middle Eastern cooking and makes you feel like you’re dining at an authentic restaurant—all from the comfort of your own kitchen.
Arabic Meatball Soup
A delicious Middle Eastern-inspired Meatball Soup with Turmeric, Spinach and Lime. Easy, low carb and full of amazing flavor!
Ingredients
Meatballs
Broth
Instructions
Prepare the Meatballs
- In a food processor, add the garlic, onion and mint, and pulse until finely ground.
- Add ground meat, spices, salt and olive oil and process, scraping down sides several times, until all fully incorporated into a paste-like consistency.
- Alternatively, mix all the ingredients in a bowl using your hands, kneading until it is paste-like, for several minutes.
- Place the mixture in the fridge for 15-20 minutes.
Make the Broth
- In a large heavy-bottom pot, sauté onion in olive oil over medium heat, stirring until tender and translucent, about 5-6 minutes.
- Turn heat to medium-low, add garlic and sauté 2-3 minutes.
- Add turmeric and pepper, sauté 2 more minutes.
- Add chicken stock and bring to a boil. Turn heat down and simmer gently for 10 minutes. Salt to taste.
Prep and Cook
- Prep spinach, cilantro and scallions.
- Using wet hands, form small, walnut-sized meatballs (1 inch in diameter) and set aside on a platter. You should end up with 20 to 24 small meatballs.
- Bring broth back to a vigorous boil and gently drop the raw meatballs into the pot, a few at a time, stirring gently with a wooden spoon.
- Turn heat down so soup is simmering gently (medium or medium-low heat). Simmer for 12 minutes, stirring once or twice, and skimming any impurities that rise to the surface.
- After 12 minutes, add the spinach and cook for 1-2 minutes. Add half of the scallions and half the cilantro and squeeze the lime.
Finish and Serve
- Taste for salt and acid. You really want to be able to taste the lime juice, so depending on the size of your lime and juiciness, you may need to add more.
- If the broth tastes bland, it likely needs more salt—especially if you used low-sodium broth. Salt really brings out the other flavors.
- Serve in bowls and garnish with fresh cilantro and scallions. Enjoy!
Notes
- Meatballs will start to rise when done.
- Made with ground lamb.
