Meatballs and rice may be the stars here, but the flavor of this soup rests on the quality of the broth.
The simple flavor of plain rice allows the spices in the broth and meatballs to stand out.The name of this soup in Arabic translates to “Holiday Soup,” since it’s most often made around Christmas or Easter. Thanks to its nutritional value, it’s also made for women who have just given birth or for those suffering from a cold—think of it as the Arab version of chicken noodle soup.
Freshly cooked or leftover rice typically joins the pot. The type you use is relatively open to personal preference—any short or medium grain variety like Calrose, paella, sushi, or jasmine would be a great choice. Since basmati, a long grain rice, doesn’t absorb flavor and has a soft texture, though it’s best avoided here.
The ingredients in this recipe are incredibly simple, so the flavor of the dish really rests on the quality of the broth. There are no restrictions on the type , but homemade is always preferred . because I find it the most delicate, which complements the simplicity of the remaining ingredients well. Most often, I make my broth with the leftover carcass of a roast chicken, using onion, bay leaf, garlic, and carrot as aromatics, and whole peppercorns, allspice, coriander, and cinnamon for spice.