Persian Meatball and Yogurt Soup

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READY IN: 2hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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