Iraqi Lemon Soup with Semolina Meat Dumplings

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A bright, tangy Iraqi Jewish classic featuring tender semolina dumplings stuffed with seasoned ground meat, simmered in a fragrant lemon and turmeric broth. The sour, deeply savory soup is traditionally enjoyed during Passover and Sukkot, with every spoonful delivering zesty broth and pillowy dumplings.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 6 gSugar
• 26 gProtein
• 980 mgSodium
• 640 mgPotassium
• 115 mgCalcium
• 5.2 mgIron
• 38 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the semolina dumpling dough

• 1 1/2 cups fine semolina
• 1/2 cup warm water, plus more if needed
• 1/2 tsp fine sea salt
• 1 tbsp olive oil

For the meat filling

• 200 g ground beef or lamb
• 1 small onion, finely grated and squeezed dry
• 1/2 tsp ground turmeric
• 1/4 tsp freshly ground black pepper
• 1/2 tsp kosher salt

For the lemon broth

• 8 cups (2 L) chicken or beef stock
• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, smashed
• 1 1/2 tsp ground turmeric
• 2 dried black limes (loomi), pierced with a knife (optional)
• 3 cups chopped Swiss chard or baby spinach
• 3/4 cup fresh lemon juice (about 4 large lemons)
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 1 1/2 tsp kosher salt, plus more to taste

Directions

1. Make the dough: In a mixing bowl, stir semolina, salt, and olive oil. Slowly pour in warm water while mixing with your hand until a stiff, smooth dough forms; knead for 4 minutes, cover, and rest 20 minutes.
2. Prepare the filling: Combine ground meat, grated onion, turmeric, black pepper, and salt in a small bowl, mixing until uniformly seasoned.
3. Shape the dumplings: With wet hands, pinch off a walnut-sized piece of dough (about 1 tbsp) and flatten it into a 2-inch disc in your palm. Place 1 tsp filling in the center, fold the dough over the filling, and pinch firmly to seal into a smooth oval. Repeat with all dough, keeping shaped dumplings on a lightly oiled tray.
4. Start the broth: Heat olive oil in a large pot over medium heat. Add sliced onion and cook until translucent, about 5 minutes. Add garlic and turmeric and stir for 30 seconds until fragrant.
5. Pour in the stock, add dried limes if using, and bring to a gentle boil. Stir in the chopped Swiss chard and reduce to a steady simmer.
6. Carefully lower the dumplings into the simmering broth one at a time so they do not break apart. Cook uncovered for 18 to 20 minutes, until the dumplings float and feel tender when pierced.
7. Stir in the lemon juice, parsley, and mint. Taste and add salt as needed; the broth should be distinctly sour and well seasoned. Simmer 3 more minutes.
8. Ladle the dumplings and broth into warm bowls, making sure each serving gets a generous splash of lemon broth, and serve immediately with crusty flatbread.

Cook’s Notes

• Keep your hands damp while shaping the dumplings; the semolina dough sticks easily and tears when dry.
• The broth should taste boldly sour – add lemon juice in tablespoons at the end until the tang is pronounced but balanced.
• Loomi (dried limes) give the authentic Iraqi-Sephardic depth; if unavailable, substitute with 1 tsp amchur or an extra 2 tbsp of lemon juice.
• Make the dumplings up to 1 day ahead and refrigerate covered; add them directly to the simmering broth with no extra cooking time.
• Serve with warm pita or tanoor bread to soak up the bright, herb-flecked broth.

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