Suad Shallal’s Iraqi Lentil Soup With Meatballs

Recipe from Suad Shallal

Adapted by Joan Nathan

Updated December 10, 2025

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
4(492)
Comments
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This recipe came to The Times in a 2004 article about iftar, the breaking of the fast during Ramadan, the monthlong Muslim holiday during which observers abstain from food and drink from sunrise to sunset. Soup, like this hearty, spiced lentil soup with meatballs and angel hair pasta, is a common iftar meal as it provides substantial nutrition as well as plenty of hydration. It is adapted from a recipe belonging to Suad Shallal, who moved with her family from Iraq to the United States, in 1966. It was served at her son Andy's restaurant, Mimi's American Bistro in downtown Washington, each day during Ramadan. (The restaurant is now closed.) Mrs. Shallal's recipe calls for ground allspice, but feel free to experiment with other spices found in Middle Eastern cooking like cumin, coriander, cardamom and turmeric. And don't forget to taste and season with salt as you go. —Joan Nathan

Featured in: Breaking Ramadan's Fast With a Family Meal

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Ingredients

Yield:6 to 8 servings

  • 2 medium onions, minced

  • 1 pound ground beef or lamb or both

  • ½ cup finely chopped parsley

  • 1 cup soft bread crumbs

  • 1 teaspoon salt plus salt to taste

  • ¼ teaspoon pepper

  • ½ teaspoon allspice, freshly ground from about 5 whole allspice

  • 2 tablespoons pure olive oil

  • 10 cups chicken broth

  • 1 pound brown or yellow lentils

  • 3 rounds angel hair pasta (about 2 ounces)

  • 2 carrots, diced fine

  • Juice of one half lemon

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

59 grams carbs; 49 milligrams cholesterol; 540 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 19 grams fat; 1 gram trans fat; 8 grams fiber; 1113 milligrams sodium; 33 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 400 degrees, and line a baking pan with parchment paper. Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl. Blend ingredients, and form into balls the size of walnuts. Turn onto the baking pan.

  2. Step 2

    Bake for 10 minutes, remove from pan, and drain on a paper towel. In a soup pot, sauté remaining onions in olive oil over medium heat until golden. Add chicken broth and bring to boil.

  3. Step 3

    Pick any stones from over lentils, place in bowl, cover with cold water, and drain. Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.

  4. Step 4

    Crumble angel hair pasta into soup, along with carrots and meatballs. Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed. Just before serving, squeeze lemon into soup.

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Ratings

4 out of 5
492 user ratings
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Comments

David Z

The meatballs were wonderful. Used ground lamb. The lentils had a nice natural flavor with the onions and carrots but the lack of spices was missed. I added 2 tsp curry powder and 2 tsp cumin and a little more salt. That helped but further experimentation will be needed. Also, the length of time that the dry lentils were covered with water is "undisclosed." I soaked them in water for about 8 hours before adding to the soup, which worked out well.

John Neill

Marvellous way to use the ubiquitous brown lentil! Though in all honesty breaking bits of angel hair pasta into it a USA bridge-variation too far ! Added Middle Eastern (pre-soaked/cooked) garbanzo (chickpea) beans instead. Handful cummin seeds+ v/generous shake ground coriander + 3 bays leaves & pinch chilli powder as spicing -- entirely satisfying & good looking!

Mel M

Making the lamb into meatballs seems like a wasted step. Next time I make this recipe, I’m going to simply brown the lamb with the onions and spices, have its favor throughout the soup, and skip the meatballs.

Tracy

We've made this many times as written. The flavors are not strong, but they are well-rounded and comforting. Using a really good broth is essential. (The one in Gefilte Manifesto is my favorite.) Note that any leftovers will be considerably thicker, as the pasta and lentils absorb more of the broth.

PAR

Good recipe! Grated my onion instead of mincing for the meatballs. Added cumin and curry powder as others suggested. The pasta shape could be improved--I think orzo might be nice next time. Otherwise easy and tasty recipe.

lcg

As someone else commented (on a different recipe), it wouldn’t be an NYT Cooking comments section without adding how I spun this recipe! Made the meatballs with beef (my store was out of lamb, which was a bummer!), & mostly as written, just with more allspice. In the lentils, during their initial simmer period, I added recommended spices: cumin, coriander, & cardamom. I doubled the amount of carrot bc I love vegetables, & more fresh parsley was added after I turned the heat off the soup. Soooooo delicious & comforting. Served with warm, pillowy pita!

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Credits

Adapted from Suad Shallal

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