Persian Meatball And Yogurt Soup Food

PERSIAN MEATBALL AND YOGURT SOUP

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.

IRANIAN YOGURT SOUP - ASHE MAST

Steps:

• Put the meat in a bowl. Add grated onion and salt and pepper and mix well. Make meat balls the size of walnuts.
• Put yogurt in a 3-qt pot. Add rice, egg, flour and mix well. Add water. Cook over low heat, stirring constantly for about 20 minutes or until it thickens and rice cooks.
• Add meat balls to the yogurt mixture and let simmer for 10 minutes.
• Add greens and beans and let simmer for 15 minutes. Can substitute fresh beans for canned.
• Stir often to avoid curdling.
• As a soup garnish, chop one or two cloves of garlic and saute in butter, add dried mint, about 1 tablespoon, and put a teaspoonful of this hot garlic sauce on each plate of yogurt soup when serving.

MADZOON OV KUFTEH (MEATBALL YOGURT SOUP)

Steps:

• Mix together salt, beef, bulgar, onion, red pepper, black pepper, one egg. Use food processor if necessary to blend. Dip hands in cold roll into balls about a size of a quarter.
• For broth crack egg in yogurt and mix well with mint. Heat up 2 cans broth along with 2 cups water, add yogurt mix and keep stirring so soup will not curdle. Add butter and stir until melted.
• Once broth is nearly boiling add meatballs and heat for ten minutes.
• Note: If you want a richer soup, add a pea size pat of butter in the middle of each meatball. It helps if they are cut up and then frozen when rolling the meatball.

PERSIAN NOODLE SOUP WITH MEATBALLS (ASHE RESHTE)

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.
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