Lebanese Eima Soup

Amina Al-AhmadChef

Ingredients

• Meatballs (ground beef mixed with onion, parsley, spices, and salt)
  0.5 kilogram
• Rice
  0.5 cup
• Vermicelli
  0.5 cup
• Oil
  2 tablespoons
• Tomato paste, dissolved in water
  1 tablespoon
• Salt
  0
• Black Pepper
  0

Steps

1. 1

   Divide the meat into very small balls the size of a pistachio.

   Required Tools:

   Frying Pan

   5 min
2. 2

   Fry the meatballs in the oil, stirring occasionally until browned on all sides.

   10 min
3. 3

   Pour one and a half liters or about 6 cups of water into a pot and place it on the heat until it boils, then add the meatballs, tomato paste, rice, vermicelli, salt, and pepper. Cook the mixture until the rice is done.

   Required Tools:

   Pot

   20 min
4. 4

   To serve, pour the soup into serving bowls and serve hot.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Riceper 100g

Energy130 kcal

Protein2.7 g

Total Fat0.3 g

Carbohydrate28.2 g

Dietary Fiber0.4 g

Total Sugars0.1 g

Vermicelliper 100g

Energy371 kcal

Protein13 g

Total Fat1.5 g

Carbohydrate75 g

Dietary Fiber3 g

Total Sugars0.5 g

Oilper 100g

Energy884 kcal

Total Fat100 g

Saltper 100g

Ash100 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags