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Start with the meatballs. In a large bowl, mix together the meat, onion, parsley, allspice, cinnamon, ½ tsp. salt, and ¼ tsp. pepper. Using your hands, mix well, then form the mixture into ping-pong-size balls and roll them in the flour; you will get about 15. Heat the olive oil in a large Dutch oven and fry the meatballs over medium heat for a few minutes, until golden brown on all sides. Remove the meatballs and set aside.
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Wipe out pan with paper towels and add the olive oil for the soup. Over medium heat, fry the onion and garlic for 5 minutes. Stir in the carrots and celery and cook for 2 minutes. Add the tomatoes, tomato paste, spices, sugar, 2 tsp. salt, and ½ tsp. pepper and cook for 1 more minute. Stir in the freekeh and cook for 2 to 3 minutes. Add the stocks, hot water, and meatballs, Bring to a boil, lower the heat, and simmer very gently for a further 35 to 45 minutes, stirring occasionally, until the freekeh is plump and tender. The soup should be quite thick. Reduce or add a little water as needed. Finally taste and adjust the seasoning.
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Ladle the hot soup into serving bowls and sprinkle with the cilantro. Serve the lemon wedges on the side.