PERSIAN NOODLE SOUP WITH MEATBALLS (ASHE RESHTE)
Lentils, black eyed peas and fine noodles make up this soup. Meatballs are dropped into simmering soup and garnished with mint, pepper and cinnamon. Ashe is the Persian word for soup and a cook is an Ash-Paz or "maker of the soup." Soups are as important today in the cuisine of modern Iran as they were in ancient Persia.
Provided by Olha7397
Categories Southwest Asia (middle East)
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Wash lentils and black eyed peas; combine in a large kettle with water and salt. Simmer until almost tender, about 30 to 40 minutes. Add noodles and parsley.
- Make meatballs by mixing beef, onion, cinnamon, pepper, and salt. Blend well. Shape into 1-inch meatballs. Drop into simmering soup and cook for about 30 more minutes, or until meatballs are done and noodles tender. Crush the dried mint and combine with pepper and cinnamon. Ladle soup into soup plates or large bowls and sprinkle with the mixed spices. Makes 6 servings.
- Soups and Stews The World Over.
Nutrition Facts : Calories 145.6, Fat 6.1, SaturatedFat 2.3, Cholesterol 31, Sodium 811.3, Carbohydrate 11.9, Fiber 2.1, Sugar 1.2, Protein 10.6
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