Middle Eastern Lamb and Spinach Soup

Recipe by echo echo
READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pan, saute the chopped onion in 2 Tbs oil until golden.
  • Add the turmeric, split peas and 5 cups water; bring to a boil and simmer 20 minutes.
  • Combine the lamb and grated onion. Shape into walnut-sized balls with your hands.
  • Add meatballs to the pan and simmer 10 minutes.
  • Add the spinach, cover and simmer 20 more minutes.
  • Mix rice flour with 1 cup cold water to make a smooth paste. Slowly add the paste to the pan, stirring constantly.
  • Add the lemon juice, salt and pepper and cook over low heat 20 minutes.
  • Meanwhile, saute the garlic in 1 Tbsp oil in a small skillet until golden. Stir in mint and remove from heat.
  • Remove the soup from the heat and stir a little bit into the beaten eggs, then stir the eggs back into the soup.
  • Sprinkle the garlic and mint over the top of soup before serving. Serve hot.
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