Persian Meatball and Yogurt Soup

"This is my mother's recipe. It is a great soup."
 
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Ready In:
2hrs 20mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

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

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RECIPE SUBMITTED BY

Me: Trained Private Chef/ Accounting Favorite Cookbook: All of them. You can get so many idea's from cookbooks and restaurant menu's. I read them like novels. Pet Peeves: Filthy/Sloppy Cooks; Especially Racheal Ray- The "Queen of Cross-Contamination". She has gotten somewhat better. Passions: Creating fun meals out of almost nothing. International cuisine.
 
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