Balley Soup

As the weather grows colder I like to start cooking one of my favourite soups – Balley Soup. This recipe has been passed down though generations and was taught to me by my mother. It is a Lebanese soup specific to the village where my great grandparents came from, Beit Shalala (Chelalah). It was traditionally made with lamb but I prefer beef.

I hope one day I will be able to teach my sons and their wives this recipe, so it will continue for many more generations.

Balley Soup


  • 500 g beef mince
  • 450 g tin or bottle of pureed tomatoes
  • 1/3 cup white rice
  • 2 tspns cinnamon
  • 3 tblsps dried parsley
  • 1 tblspoon butter
  1. Place 1 cm of water and butter into large pot and melt butter.
  2. Roll mince into tiny balls and place in water / butter. Give them a gentle shake to brown them all over.
  3. Pour in tomato puree, add cinnamon, parsley and rice. Cover with 3 cm of water (If the soup looks too thick, add a little more water)
  4. Cook on medium until it bubbles then turn down to low and cook for 1 1/2 hours.
Serves 4. This soup will store in the freezer for one month. It tastes great if left in fridge overnight for flavours to blend.


  1. says

    Thumbs up to this recipe. Have tried it and, as you say, the flavour even improves with the keeping. A good winter lunch dish. Am already thinking about possible slight variations

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