In Lebanon is called “sharba” in romania its “supa” and to anyone that eats this soup it is the “best soup you’ve ever tasted!”
Ingredients:
4 medium carrots
1 green pepper
1 medium white onion
2 small zuccini, chopped
2 small tomatoes, chopped
2 medium potatoes, small cubes
1 handful Eqyptian rice
oil
3 tbls. dried celery leaves
1 lemon
cream
For meatballs:
1/2 lb. ground beef or lamb
2 tbls. rice
1/4 onion, grated
1 egg
salt & pepper
parsley or dill (1 tsp dry or handful fresh)
Directions:
It’s best to use a food processor to finely chop the first three vegetables. Begin with the carrot and add 1 tsp. salt and a little oil to in a large pot. This soup isn’t meant to have large pieces of veggies, allowing all the flavors to sing together. Add pepper and onion until they are soft. Follow with zuccini, tomatoes, potatoes. Fill pot about 2/4 of the way full.
In a separate bowl add all ingredients and mix together with hand. Make small, quarter-sized meatballs and drop them into the soup. Boil and simmer for 30 minutes. Squeeze the juice from one whole lemon and add dried celery leaves. The final touch is pouring a desired amount of cream into each individual bowl, although not necessary.
Toni Danielson, ad agency working mom of a big brown-eyed little man, wife to an amazing husband, Digital Media Lover. Blogger. Infographic-obsessed. Expat. Happy Hour Mom. BBall Wife. Not all in that order. Join me in my journey to become the ultimate Happy Hour Mom!
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