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    You are in: Home / Recipes / Persian Meatball and Yogurt Soup Recipe
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    Persian Meatball and Yogurt Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    35 mins

    1 hrs 45 mins

    Jody Bode's Note:

    This is my mother's recipe. It is a great soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix the Tumeric, Salt, Pepper, and Yogurt. Place in refrigerator till needed.
    2. 2
      Saute the Chopped Onion till golden.
    3. 3
      Then add the Parsley, Spinach, Beans, and enough Water to cover. Simmer for 1 hour*.
    4. 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. 5
      * When the hour of simmering is over, add the Meatballs and the Uncooked Rice. Simmer again until done, about 30 minutes.
    6. 6
      Once the Meatballs and Rice are cooked remove the soup from heat and let cool down for 10 to 15 minutes.
    7. 7
      Temper the Yogurt by adding a little broth to the Yogurt Mixture. Then add the remaining Yogurt.

    Ratings & Reviews:

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    Nutritional Facts for Persian Meatball and Yogurt Soup

    Serving Size: 1 (451 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 625.6
     
    Calories from Fat 271
    43%
    Total Fat 30.1 g
    46%
    Saturated Fat 12.9 g
    64%
    Cholesterol 194.5 mg
    64%
    Sodium 279.4 mg
    11%
    Total Carbohydrate 44.7 g
    14%
    Dietary Fiber 4.5 g
    18%
    Sugars 9.8 g
    39%
    Protein 41.7 g
    83%

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