Add 3 tablespoons vegetable oil to a pot. Add the chopped onion and grated garlic (reserve a little of each for the meatballs). Also add the tomato paste, black pepper, ground coriander, salt, sweet paprika, chopped celery, and a little chopped cilantro. Sauté everything over low heat, stirring occasionally, until well softened. Add enough hot water to cover the ingredients (about 6 cups or 1.5 liters). Cover the pot and cook for 5 minutes.

Place the medium-ground freekeh (about 1/3 cup or 50 grams) in a bowl. Rinse it with a little water, then drain well.

After 5 minutes of cooking, add the freekeh and bay leaf to the pot. Cover and cook for another 10 minutes, stirring occasionally.

To make the meatballs: In a bowl, combine the ground meat with the same spices used in the soup, plus 1/4 teaspoon ground cinnamon, the egg, breadcrumbs, chopped parsley, and chopped cilantro. Mix well until combined, then shape into small balls. Add the meatballs to the soup, cover, and continue cooking until both the meat and meatballs are cooked through and the soup has a medium-thick consistency. For extra heat, add a hot chili pepper at the end. Serve hot, garnished with chopped cilantro and sliced green chili pepper for those who like it spicy.

Tip: For a quicker soup, use a pressure cooker following the same ingredients and steps. You can substitute chicken for the meat, or use both, according to your preference.