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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (233g) Recipe makes 6 servings |
||
| Calories 164 | ||
| Calories from Fat 55 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.2g | 9% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.4g | ||
| Cholesterol 31mg | 10% | |
| Sodium 810mg | 33% | |
| Potassium 328mg | 9% | |
| Total Carbohydrate 15.1g | 5% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 1.2g | ||
| Protein 11.9g | 23% | |
Persian Noodle Soup With Meatballs (Ashe Reshte)
SERVES 6
Ingredients
SOUP
- 1/4 cup lentils
- 1/4 cup dried black-eyed peas
- 4-5 cups water
- 1 1/2 teaspoons salt
- 1 cup fine egg noodles
- 1/2 cup chopped parsley
MEATBALLS
- 1/2 lb ground beef
- 1/3 cup finely chopped onion or grated onion
- 1/4 teaspoon cinnamon
- 1/4 teaspoon fine grind black pepper
- 1/2 teaspoon salt
SPICE GARNISH
- 2 teaspoons dried mint
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
Directions
1
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.2
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.3
Soups and Stews The World Over.
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Browse similar recipes by category
- Course > Soups
- Cuisine > African > Northern
- Cuisine > African > Sub-Saharan
- Cuisine > Asian > S.W. (Middle Eastern) > Iranian/Persian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
Featured Reviews for This Recipe
From: forthefunofit
On Nov 5, 2007
This was a lovely lentil dish. More stew than soup, but I liked the flavour very much. I will be making this again. Thank you!
From: Mischka
On Jul 23, 2006
I was worried that the lack of stock and other strong flavouring would make a bland soup. I was wrong. I really liked this. Using the garnish really jazzes it up. I did need 5 cups of water as my noodles and beans just soaked it up. I like thick soups so this was great. I will be making this again.
From: Chef #594577
On Nov 26, 2007
This was nice...much more like a stew than the soup as other reviewers said. And I have no idea how this is supposed to make even 4 or 6 servings...I felt it barely made 3 good sized servings. But the flavor is very nice...if you want more of a soup, then triple the water and double the lentils/black-eyed peas. It's a great combination of flavors and a good first course, though...
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