Za’atar Meatballs and Endive in Lemony Broth

By Caroline Wright
October 17, 2013
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Serves: 4

  • 2 quarts chicken broth
  • 1 pound ground pork
  • 1 garlic clove, finely grated
  • 2 tablespoons chopped oregano
  • 1 teaspoon sesame seeds, plus more for garnish
  • 1 teaspoon ground sumac, optional
  • 2 tablespoons olive oil
  • 1/2 teaspoon lemon zest and 2 tablespoons lemon juice
  • 1/2 medium head curly endive
  • Warmed pita bread for serving
  1. Place chicken broth in a Dutch oven and bring to a simmer. Meanwhile, combine pork, garlic, oregano, sesame, sumac (if using), oil and lemon zest in a medium bowl; season generously with salt and pepper.
  2. Add endive to simmering broth. Using a cookie scoop or tablespoon measure, portion meat into 1-inch balls and drop directly into broth. Simmer meatballs 4 minutes or until just cooked through. Stir in lemon juice and adjust seasoning. Serve soup immediately and sprinkle with additional sesame seeds, if desired.

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