You are here: Home » Recipes » Spicy Freekeh Soup with Meatballs Spicy Freekeh Soup with Meatballs Recipe by Our Cookbook Collection Yield 6 servings Freekeh is a slightly smoked green wheat. Look for it online or in Middle Eastern grocery stores. PrintEmail Bulgur is an acceptable substitute for freekeh, but it will cook much more quickly, about 25 to 30 minutes Ingredients Meatballs:14 ounces ground beef, lamb or a combination1 small onion, finely diced2 tablespoons finely chopped flat leaf parsley1/2 teaspoon ground allspice1/4 teaspoon cinnamon3 tablespoons all-purpose flour2 tablespoons olive oil Salt and freshly ground black pepper Soup:2 tablespoons olive oil1 large onion, chopped3 cloves garlic, crushed2 carrots, peeled and cut into 3/8-inch cubes2 celery stalks, cut into 3/8-inch cubes3 large tomatoes, chopped21/2 tablespoons tomato paste1 tablespoon baharat spice mix1 tablespoon ground coriander1 cinnamon stick1 tablespoon superfine sugar1 cup cracked freekeh2 cups beef stock2 cups chicken stock31/4 cups hot water1/3 ounce cilantro, chopped1 lemon, cut into 6 wedges Instructions Start with the meatballs. In a large bowl, mix together the meat, onion, parsley, allspice, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Using your hands, mix well, then form the mixture into Ping-Pong-size balls and roll them in flour; you will get about 15. Heat the olive oil in a large Dutch oven and fry the meatballs over medium heat for a few minutes, until golden brown on all sides. Remove the meatballs and set aside. Wipe out the pan with paper towels and add the olive oil for the soup. Over medium heat, fry the onion and garlic for 5 minutes. Stir in the carrots and celery and cook for 2 minutes. Add the tomatoes, tomato paste, spices, sugar, 2 teaspoons salt, and 1/2 teaspoon pepper and cook for 1 more minute. Stir in the freekeh and cook for 35 to 45 minutes, stirring occasionally until the freekeh is plump and tender. The soup should be quite thick, reduce or add a little water as needed. Finally, taste and adjust the seasoning. Ladle the hot soup into servings bowls and sprinkle with the cilantro. Serve the lemon wedges on the side. Reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.