The Magic Behind This Dish
White rice elevates a basic broth into a hearty meal, allowing the spices in the broth and meatballs to shine through. Fresh parsley not only enhances the presentation but also adds a refreshing touch to the overall flavor profile.
In Arabic, this soup is known as “Shurabet el Eid,” which translates to “Holiday Soup.” It is traditionally prepared during festive occasions like Christmas and Easter. Beyond its celebratory roots, this nutritious dish is often made for new mothers or those recovering from illness—similar to how chicken noodle soup is cherished in other cultures. The classic holiday version typically includes kubbeh—dumplings crafted from bulgur wheat and ground meat, filled with spiced sautéed meat and pine nuts. However, for everyday meals, we focus on delightful baked meatballs that take center stage.
These meatballs are small—about the size of marbles—and chewy, seasoned simply with a few spices for added flavor. Their texture contrasts beautifully with the soft components of the soup.
You can use freshly cooked or leftover rice in this recipe. Feel free to choose any short or medium grain variety such as Calrose, paella rice, sushi rice, or jasmine; however, it’s best to avoid basmati due to its long grain nature which doesn’t absorb flavors well.
The simplicity of ingredients means that the quality of your broth plays a crucial role in determining the dish’s overall taste. You can use any type of broth you prefer—chicken, beef, lamb—or even a combination—but homemade stock always yields superior results (if using store-bought options, consider enhancing it by simmering with additional aromatics).
Personally, I favor chicken broth for its delicate flavor that complements other ingredients perfectly. I usually make my stock using leftover roast chicken carcass along with onion, bay leaf, garlic, carrot as aromatics and whole peppercorns combined with allspice and cinnamon for depth of flavor. Occasionally I’ll add cloves or cardamom too! If starting from raw chicken pieces instead of leftovers: parboil them briefly before transferring them into fresh water along with your chosen aromatics; this method produces a clearer broth both visually and taste-wise.
Shurabet el Eid (Holiday Soup) Recipe
Ingredients:
For Meatballs: - 1/2 pound (225g) finely minced ground meat (beef/lamb blend works well)
- 1 tablespoon (15ml) extra-virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt (use half if using table salt)
- 1/4 teaspoon freshly ground black pepper - 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
For Soup:
- 1½ quarts (1.5L) homemade or low-sodium store-bought chicken stock
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- Kosher salt to taste
- About one cup loosely packed cooked medium-or short-grain white rice (~6 ounces; ~170g) - Two tablespoons finely chopped flat-leaf parsley leaves & tender stems
Instructions:
Prepare Meatballs:
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
In a medium bowl combine minced meat with olive oil along with salt & spices until thoroughly mixed—it should feel slightly sticky after about two minutes of kneading by hand.
Using lightly oiled hands roll mixture into grape-sized balls placing them on prepared baking sheet—you should yield around 30 small meatballs.
Bake just until they begin browning (~5 minutes).
Make Soup:
In a three-quart saucepan bring your chosen chicken stock up to boil alongside cinnamon/allspice & black pepper then reduce heat maintaining at simmer level.
Taste test then season accordingly adding more salt if needed (for store-bought stocks follow additional notes below).
Introduce both cooked rice & baked meatballs letting everything simmer together until flavors meld (~5–10 minutes).
To serve: Place several warm meatballs per bowl followed by ladling over some deliciously fragrant broth/rice mix finishing off each serving garnished generously fresh parsley!
Notes:
If utilizing store-bought broths enhance their flavors by adding one small onion clove garlic bay leaf while simmering an extra ten minutes before discarding these aromatics prior continuing recipe steps!
### Make-Ahead Tips: This delightful soup can be stored airtight within fridge lasting up five days! Reheat gently when ready-to-enjoy again!