Spicy freekeh soup with meatballs

Jerusalem p.148

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Start with the meatballs.

Step 2

In a large bowl mix together the minced meat, onion, parsley, allspice, cinnamon, 1/2 a teaspoon of salt and 1/4 of a teaspoon of pepper.

Step 3

Using your hands, mix well then form the mixture into ping-pong-size balls and roll them in the flour; you will get about

Step 4

Heat the olive oil in a large casserole and fry the meatballs on a medium heat for a few minutes, or until golden brown on all sides.

Step 5

Remove the meatballs and set aside.

Step 6

Wipe out the pan with kitchen paper and add the olive oil for the soup.

Step 7

On a medium heat, fry the onion and garlic for 5 minutes.

Step 8

Stir in the carrot and celery and cook for 2 minutes.

Step 9

Add the tomatoes, tomato purée, spices, sugar, 2 teaspoons of salt and 1/2 teaspoon of pepper and cook for 1 more minute.

Step 10

Stir in the freekeh and cook for 2-3 minutes.

Step 11

Add the stocks, 800ml of hot water and the meatballs.

Step 12

Bring to a boil, reduce the heat and simmer very gently for a further 35-45 minutes, stirring occasionally, until the freekeh is plump and tender.

Step 13

The soup should be quite thick.

Step 14

Reduce or add a little water as needed.

Step 15

Finally, taste and adjust the seasoning.

Step 16

Ladle the hot soup into serving bowls and sprinkle with the chopped coriander.

Step 17

Serve the lemon wedges on the side.