Lebanese Kousa Soup
We love our stuffed kousa squash cooked in tomato broth--consider this Kousa Soup with Meatballs an easier, faster way to all of those flavors we love in a beautiful, warming bowl of soup. If reheating the soup from the refrigerator, add water to loosen the broth, and more salt if needed.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely diced
- 2 stalks celery, finely diced
- 2 teaspoons kosher salt
- 3 medium Lebanese kousa, or green or yellow zucchini
- 1 clove garlic, minced
- 1 teaspoon cinnamon
- 1 cup long grain white rice
- 48 oz. tomato juice
- 2-4 cups water
- Juice of 1/2 lemon
- 1 cup labneh, for serving
- 10 leaves fresh spearmint, finely chopped, for serving
- 1 pound lean ground beef or lamb
- 1/4 cup fine bulgur
- 1 clove garlic, minced
- 1/2 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon mint salt or crushed dried mint
Instructions
- 1
In a large, heavy soup pot, heat the olive oil over medium heat. Add the onion, celery, and 1/2 teaspoon of the salt. Stir to combine, then saute until soft, about 5 minutes.
- 2
Cut the koosa into small wedges. Trim the squash by cutting off the ends. Cut the squash lengthwise into quarters, then cut into 1/2-inch wedges. Add the koosa, garlic, cinnamon, and rice to the pot, season with 1/2 teaspoon salt, stir, and cook just until the koosa is softened, another 5 minutes.
- 3
Add the tomato juice and 2 cups of water, along with 1/2 teaspoon salt, increase the heat and bring the soup to a boil. Reduce the heat to low and simmer until the rice is cooked through, about 20 minutes.
- 4
Meanwhile, make the little meatballs. In a medium bowl, combine the beef or lamb, bulgur, garlic, cinnamon, salt, and mint. Shape the meat into small, 1-inch meatballs (makes about 50 meatballs).
- 5
Add the meatballs to the pot, increase the heat and bring to a boil. Reduce the heat to medium and cook until the meatballs are cooked through, about 15 minutes.
- 6
Add the remaining teaspoon of salt and lemon juice. Taste and adjust seasoning, if needed. Serve in warmed soup bowls, with a dusting of the chopped mint and a dollop of labneh on top of each.