Shourabat El Qeema (Meatball Soup)

Combine ground lean meat, salt, pepper, cinnamon, and half of the chopped parsley in a bowl; mix gently until just incorporated. Form the mixture into small, compact meatballs about 1 to 1.5 inches in diameter and set aside.

Heat samneh in a large, heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid crowding, add meatballs and brown on all sides until a golden crust forms, approximately 5-7 minutes total per batch; transfer to a plate.

In the same pot, add the cubed soup meat and brown it on all sides over medium-high heat, about 5 minutes.

Add the soup bones to the pot and pour in the cold water. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, skimming any foam that rises to the surface.

Stir in the tomato juice (or dilute tomato paste with water and add), then return the browned meatballs to the pot.

Simmer the soup over low to medium heat for 20-25 minutes, stirring occasionally, until the meat is fully tender and the flavors meld. The broth should be rich and aromatic.

Taste the soup and adjust seasoning with additional salt, pepper, or cinnamon as needed. Ladle into serving bowls and garnish with the remaining fresh chopped parsley.