Nourishing Ramadan Meatball Soup (Gluten-Free +Dairy-Free) is filled with fragrant spices like cumin, coriander, and chili powder. The pungent ginger and garlic awaken your senses and coats your throat. Your lips will want to dive in for more!
There is nothing more satiating than breaking your fast over a warm bowl of aromatic soup. It’s a bowl of warm comfort nestled in-between your two palms.
Looking for a healthy Salad to go with your hearty soup? Try my Buckwheat Spinach Summer Salad.
The Ingredients You Will Need:
Halal Meat- recently, I discovered certified grass-fed halal meat at Costco. It was a surprising and happy moment. you will need 1/2 a pound for this recipe.
Lemongrass– this special grass contains multiple layers of leaves that form its shape. It’s lemony, grassy, a little citrusy, and perfumes any broth it’s cooked it.
Ginger- the backbone to a nourishing broth. Ginger is zesty, spicy, and has a slightly woodsy flavor. It also contains high levels of anti-inflammatory properties.
Purple Yam(Ube- Japanese sweet potato)- is going to be the starch of this dish. A healthy vitamin-rich yam filled with potassium.
Garlic/Onions- are going to be the essentials that add deep umami flavor to the base of this dish.
Lentils- a tricky ingredient that we will be using since we will not be adding any eggs nor will be adding any flour. The cooked and cooled lentils will go into the meat and add another depth of texture and help to make the meatball lighter-fluffier.
Spices: Cumin, Corriander, Fennel Powder, and chili powder are going to add additional aromatics to the meatballs–then the meatballs will carry that flavor to the broth.
Why add lentils to meat?
Adding lentils to meat do two things:
Bulk up the portion- If you only have one pound of meat or less, adding lentils can double the portions. It’s a great penny saver.
Adds texture without compromising flavor-lentils are tender and somewhat firm. They have full-bodied flavor and are earthy like beans.Print
Nourishing Ramadan Soup is filled with fragrant spices like cumin, coriander, and chili powder. The pungent ginger and garlic awaken your senses and coats your throat. Your lips will want to dive in for more!
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soups
- Cuisine: International
- Diet: Halal
2 purple japanese yams or purple potatoes, large dice
1/4 cup olive oil
1/2 cup finely chopped onion
2 tbsp thinly sliced lemongrass stalk
1/2 pound ground meat
1/2 cup cooked and cooled red lentils
1/2 tsp cumin powder
1/2 tsp corriander
1/2 tsp chili poder
1/4 tsp fennel powder
1 tsp salt (or salt to taste)
a hand ripping of parsley or Cilantro or Both
4–5 garlic cloves. finely chopped
2 tbsp fresh ginger, finely chopped.
1–2 Serrano Chiilies (optional)
- Prep the meatsballs
- Cook and cool the lentils.
- In a large mixing bowl, add the cooled lentils, cumin, coriander, chili powder, fennel powder, 1/2 of the chooped garlic , half of the chopped ginger, chopped seranno (if using), and fianlly, salt and pepper (1 tsp or to taste).
- Mix all of the ingredints with your hands. Make sure that you mix well so that each meatball will be bursting with flavor.
- Place about a tablespoon or so of the meat mixture into your palms and roll the meat into small 1/2 inch meatballs.
Make the Soup
- In your favorite soup pot over medium heat, add the olive oil and gently place each meatballs onto the bottom of the pot. Cook until the meatballs has a nice golden crust. When ready, remove the meatballs onto a separate dish ( you will be left with a pan with bits and pieces of the meatball, meat juices, and fat. Leave that all in for the next step!)
- Next, add the finely chopped onion, thinly sliced lemongrass, and the other half of the ginger and garlic directly into the hot oil flavored with meat juices. Season with salt and pepper to taste.
- Cook the onion/garlic/lemon grass mixture until the onions have softened (about 3-5 minutes).
- Add the cooked meatballs, purple yam, and enough water or stock to cover all of the ingredients. Add chopped cilantro or parley, reduce the heat to medium-low and cover the pot with a lid. Cook for about 30-minutes or so just enough untill all the flavors come together.
Pour a few ladles into a bowl, garnish with additional parsley or cilantro and a wedge of lime.
When cooking the meatballs, make sure not to toss the meatballs around too much. These meatballs do not contain any flour or eggs. They will be fragile. The frying process will be the key to holding their shape. Place the meatballs directly onto the bottom of the oiled pan. Flip once and done. No need to stir them around in the pot!
Keywords: halal glutenfree meatball soup