For the meatball mixture, combine 1/3 cup minced onion (patted dry with paper towels), ¼ cup finely chopped Italian parsley, 1 ½ tsp balsamic vinegar, ½ tsp salt, ¼ tsp each black pepper and allspice, 1/8 tsp cinnamon, and 1/16 tsp each cloves and nutmeg. Mix by hand, then using a mounded tsp, form by hand into small meatballs (about 30). Heat a large Dutch oven with 3 Tbsp olive oil, then add the meatballs, gently sautéing on medium-high heat until browned. Remove the meatballs and set aside. Using the same pot, sauté 1 cup diced onion and ½ tsp salt. When onion is tender, add 6 cups chicken broth, 2 Tbsp tomato paste, and ½ cup basmati rice. Bring to a boil, then add the cooked meatballs, reduce to a simmer, cover, and cook for 15 mins. Add 1 chopped tomato, 2 Tbsp lemon juice, and 2 Tbsp finely chopped parsley. Simmer for 1 additional minute, then serve with crusty bread. This recipe is from Classic Lebanese Cuisine by Chef Kamal Al-Faqih. (Nov. 2015)
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