PERSIAN MEATBALL AND YOGURT SOUP

Persian Meatball and Yogurt Soup image

Provided by Jody Bode

Categories Spinach

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

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2 lbs ground beef
2 eggs
1/2 cup fresh parsley (Large Bunch, Chopped)
4 cups fresh spinach (Bag,Pre-washed or Not)
1 onion, Medium, Chopped Finely
1 onion, Small, Grated
1/4 cup lentils (Uncooked)
1/4 cup kidney bean (Canned)
1 quart plain yogurt
1 cup uncooked rice, i prefer basmanti
1/2 teaspoon turmeric, for color
1 dash salt
1 dash pepper
1 quart water (Or Enough To Cover)

Steps:

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.

Nutrition Facts : Calories 605.8, Fat 30, SaturatedFat 12.9, Cholesterol 186.1, Sodium 281.4, Carbohydrate 41.3, Fiber 2.9, Sugar 9.7, Protein 40.5