Persian Noodle Soup With Meatballs (Ashe Reshte)

1/4 cup lentils
1/4 cup dried black-eyed peas
4 -5 cups water
1 1/2 teaspoons salt
1 cup fine egg noodles
1/2 cup chopped parsley

1/2 lb ground beef
1/3 cup finely chopped onions or 1/3 cup grated onion
1/4 teaspoon cinnamon
1/4 teaspoon fine grind black pepper
1/2 teaspoon salt

2 teaspoons dried mint
1/2 teaspoon black pepper
1/4 teaspoon cinnamon

1 Wash lentils and black eyed peas; combine in a large kettle with water and salt. Simmer until almost tender, about 30 to 40 minutes. Add noodles and parsley.

2 Make meatballs by mixing beef, onion, cinnamon, pepper, and salt. Blend well. Shape into 1-inch meatballs. Drop into simmering soup and cook for about 30 more minutes, or until meatballs are done and noodles tender. Crush the dried mint and combine with pepper and cinnamon. Ladle soup into soup plates or large bowls and sprinkle with the mixed spices. Makes 6 servings.

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