Brrr, it’s cold in New York these days! I know, I know, it’s winter… but I’ve spent all of my winters in NYC, and it is not a normal one. Plus, I’ve been stuck inside with a now 11-month old (today! happy 11 months, Steve-o!) a lot lately, since sometimes we just can’t bundle enough for a pleasant stroll. So we’ve been hanging out at home, playing on the floor, and cooking and eating a lot of soup. Steven loves it, and it’s just what I need after a long day stuck in our apartment together when David finally comes home and I get some grown-up time. This is Syrian comfort food at its finest.
These soup kibbes are different than the ones we usually cook with. They’re slightly larger, and made with bulgur instead of rice. The recipe makes about double what you need for soup, so freeze half, and the next time you need to make the soup, it’ll be so easy!
The best part? this is a main course soup. Since there are meat and grains cooked right in, all you need for a complete meal is a veggie or a side salad. I served it with string beans.
Shurba, Tomato and Rice Soup with Kibbe adapted from Aromas of Aleppo
For the kibbe:
- 1/2 lb. ground beef
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 lb. ground beef
- 1 cup bulgur, rinsed
- 1 teaspoon cinnamon
- 1 teaspoon salt
For the soup:
- 1 quart chicken or beef stock
- 1 quart water
- 1/2 cup rice
- 3 tablespoons tomato paste
- 1 tablespoon kosher salt
- lemon wedges, for serving
First, make the kibbes:
- Combine all of the filling ingredients and set aside. Make the shell by combining all of the ingredients and running through the food processor or meat grinder twice(I skipped this because my food processor is dairy and I do not have a meat grinder. Jessica does. Can I borrow it?)
- Shape the shell mixture into balls 1-inch in diameter, moisten your hands and, using your index finger and the palm and finger of your other hand to create a hole. See Jessica’s video to see what I mean.
- Spoon the filling into the shell and pinch it closed, shaping it to resemble a football or tear drop. You should have about two dozen kibbes. Set half aside and freeze the other half.
Make the soup:
- Bring the stock and water to a boil and add the rice, boiling, uncovered, for 30 minutes.
- Add 12 kibbe, tomato paste and salt, cover the pot, lower the heat to a simmer, and cook for another 30 minutes.
- Serve with lemon wedges on the side.