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Middle Eastern Recipes >  Soups & Stews >  Oshe Anor >

 

Oshe Anor

Iranian meatball soup

• 1 LB ground beef

• 1 medium onion, grated

• 1/2 tsp. each of salt & black pepper

• 1 C white rice

• 1/2 C barley

• 1/2 LB fresh spinach, chopped

• 1 medium beet, chopped

• 2 TBS fresh dill, finely chopped

• 1/4 C fresh parsley, finely chopped

• 1 medium leek, finely chopped

• 2 TBS fresh mint, finely chopped

• 1 TBS fresh tarragon, finely chopped

• 1/2 C fresh cilantro, finely chopped

• 6 C water

• 3 TBS lemon juice

• 2 tsp. sugar

• 1 tsp. salt

In a large bowl, mix together the beef, onion, salt and pepper. Using hands, shape mixture into 1-inch meatballs. Set aside. Place remaining ingredients in a large cooking pot; bring to a boil. Reduce heat to low; cover and cook for thirty minutes, stirring occasionally to prevent sticking. Add meatballs; cook over low heat for about thirty minutes, or until meat is fully cooked. Serve.

 

Similar recipes:

• Albondigas (Mexican Meatball Soup)

• Dawood Basha (Syrian Meatballs)

• Kefta Mkaouara (Moroccan Meatball, Tomato & Egg Tajine)

• Kifta Lil Atfaal (Libyan cinnamon meatballs)

• Kneidlach (Jewish Matzo Ball Soup)

• Meatball Stew (Canada)

• Minestra Maritata (Italian Wedding Soup)

• Shorbat Rumman (Iraqi meatball & pomegranate soup)

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 

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