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Persian Meatball and Yogurt Soup

2 lbs ground beef
2 eggs
1/2 cup fresh parsley (Large Bunch, Chopped)
4 cups fresh spinach (Bag,Pre-washed or Not)
1 onion, Medium, Chopped Finely
1 onion, Small, Grated
1/4 cup lentils (Uncooked)
1/4 cup kidney bean (Canned)
1 quart plain yogurt
1 cup uncooked rice, i prefer basmanti
1/2 teaspoon turmeric, for color
1 dash salt
1 dash pepper
1 quart water (Or Enough To Cover)
1 Mix the Tumeric, Salt, Pepper, and Yogurt. Place in refrigerator till needed.
2 Saute the Chopped Onion till golden.
3 Then add the Parsley, Spinach, Beans, and enough Water to cover. Simmer for 1 hour*.
4 In the mean while, mixed the Ground Beef, Eggs, dash of Salt & Pepper, and Grated Onion in a large bowl. Form into small bite-sized Meatballs.
5 * When the hour of simmering is over, add the Meatballs and the Uncooked Rice. Simmer again until done, about 30 minutes.
6 Once the Meatballs and Rice are cooked remove the soup from heat and let cool down for 10 to 15 minutes.
7 Temper the Yogurt by adding a little broth to the Yogurt Mixture. Then add the remaining Yogurt.

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