Persian Noodle Soup with Meatballs (Ashe Reshte)

Name: Persian Noodle Soup with Meatballs (Ashe Reshte)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 0.25 cup lentils; 0.25 cup dried black-eyed peas; 4 cup water; 1.5 tsp salt; 1 cup fine egg noodles; 0.5 cup chopped parsley; 0.5 lb ground beef; 0.333 cup finely chopped onions; 0.25 tsp cinnamon; 0.25 tsp fine grind black pepper; 0.5 tsp salt; 2 tsp dried mint; 0.5 tsp black pepper; 0.25 tsp cinnamon

Meatballs of lentils, beef and black-eyed peas, seasoned with cinnamon and simmered on the stove. Finish with mixed spices.

1 hr 20 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 60 min · 80 min total
Difficulty: medium

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.
40 min
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. Soups and Stews The World Over.