Suad Shallal’s Iraqi Lentil Soup With Meatballs

Adapted by Joan Nathan

Updated Feb. 29, 2024

Suad Shallal’s Iraqi Lentil Soup With Meatballs — Craig Lee for The New York Times

Total Time: 45 minutes
Rating: 4(477)
Comments: Read comments

This recipe came to The Times in a 2004 article about iftar, the breaking of the fast during Ramadan, the monthlong Muslim holiday during which observers abstain from food and drink from sunrise to sunset. Soup, like this hearty, spiced lentil soup with meatballs and angel hair pasta, is a common iftar meal as it provides substantial nutrition as well as plenty of hydration. It is adapted from a recipe belonging to Suad Shallal, who moved with her family from Iraq to the United States, in 1966. It was served at her son Andy's restaurant, Mimi's American Bistro in downtown Washington, each day during Ramadan. (The restaurant is now closed.) Mrs. Shallal's recipe calls for ground allspice, but feel free to experiment with other spices found in Middle Eastern cooking like cumin, coriander, cardamom and turmeric. And don't forget to taste and season with salt as you go. —Joan Nathan

Featured in: Breaking Ramadan's Fast With a Family Meal

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Ingredients

Yield:6 to 8 servings

2medium onions, minced
1pound ground beef or lamb or both
½cup finely chopped parsley
1cup soft bread crumbs
1teaspoon salt plus salt to taste
¼teaspoon pepper
½teaspoon allspice, freshly ground from about 5 whole allspice
2tablespoons pure olive oil
10cups chicken broth
1pound brown or yellow lentils
3rounds angel hair pasta (about 2 ounces)
2carrots, diced fine
Juice of one half lemon

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Preparation

Step 1
Preheat oven to 400 degrees, and line a baking pan with parchment paper. Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl. Blend ingredients, and form into balls the size of walnuts. Turn onto the baking pan.
Step 2
Bake for 10 minutes, remove from pan, and drain on a paper towel. In a soup pot, sauté remaining onions in olive oil over medium heat until golden. Add chicken broth and bring to boil.
Step 3
Pick any stones from over lentils, place in bowl, cover with cold water, and drain. Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.
Step 4
Crumble angel hair pasta into soup, along with carrots and meatballs. Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed. Just before serving, squeeze lemon into soup.

Ratings

4 out of 5

477 user ratings

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Comments

David Z7 years ago

The meatballs were wonderful. Used ground lamb. The lentils had a nice natural flavor with the onions and carrots but the lack of spices was missed. I added 2 tsp curry powder and 2 tsp cumin and a little more salt. That helped but further experimentation will be needed. Also, the length of time that the dry lentils were covered with water is "undisclosed." I soaked them in water for about 8 hours before adding to the soup, which worked out well.

John Neill7 years ago

Marvellous way to use the ubiquitous brown lentil! Though in all honesty breaking bits of angel hair pasta into it a USA bridge-variation too far ! Added Middle Eastern (pre-soaked/cooked) garbanzo (chickpea) beans instead. Handful cummin seeds+ v/generous shake ground coriander + 3 bays leaves & pinch chilli powder as spicing -- entirely satisfying & good looking!

Mel M6 years ago

Making the lamb into meatballs seems like a wasted step. Next time I make this recipe, I’m going to simply brown the lamb with the onions and spices, have its favor throughout the soup, and skip the meatballs.

lcg3 months ago

As someone else commented (on a different recipe), it wouldn’t be an NYT Cooking comments section without adding how I spun this recipe! Made the meatballs with beef (my store was out of lamb, which was a bummer!), & mostly as written, just with more allspice. In the lentils, during their initial simmer period, I added recommended spices: cumin, coriander, & cardamom. I doubled the amount of carrot bc I love vegetables, & more fresh parsley was added after I turned the heat off the soup. Soooooo delicious & comforting. Served with warm, pillowy pita!

Dophis3 months ago

2nd time making. Used 3 Tbs panko breadcrumbs instead of 1 cup. Used 1/2 med. onion in the meatballs instead of whole. Instead of baking the meatballs, I browned them with the onions, removed them before adding the broth, and returned them to the pot with the pasta and carrots. Less mess and keeps more of the flavors in the pot. Elevated this from 4 stars to 5 stars for me.

Kathy G1 year ago

This is incredible! Mouth O happening. I used jarred mild harissa. A little heavy on the 1.5 orange rind, will cut back next time. Served over pearl couscous. The yogurt is a must. Dill got a bit lost in the pow of this dish. Be sure to add the lime jiuce. Will definitely make again.

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