Fall

Za’atar Meatballs and Endive in Lemony Broth

October 17, 2013
  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  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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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.