Persian Meatball and Yogurt Soup
- Ready In:
- 2hrs 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 907.18 g ground beef
- 2 eggs
- 118.29 ml fresh parsley (Large Bunch, Chopped)
- 946.36 ml fresh spinach (Bag,Pre-washed or Not)
- 1 onion, Medium, Chopped Finely
- 1 onion, Small, Grated
- 59.14 ml lentils (Uncooked)
- 59.14 ml kidney bean (Canned)
- 946.0 ml plain yogurt
- 236.59 ml uncooked rice, i prefer basmanti
- 2.46 ml turmeric, for color
- 0.25 ml salt
- 0.25 ml pepper
- 946.0 ml water (Or Enough To Cover)
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.