Spinach, lemon, meatball soup

Image  This is one of our new favorite soups. It is hearty and filling so it can serve as a meal in itself. Beware, this is not a quick soup, don’t expect to make this in half an hour.

You will need:

  • 2 medium/large onions
  • 5 cloves garlic
  • 1 large bunch of mint
  • 1 pound spinach
  • juice of 2 large lemons (or more) 
  • 1/2 pound ground beef or lamb
  • 1/3 cup yellow split peas
  • 1/3 cup rice flour
  • 3 tablespoons oil
  • 6 cups water
  • 1 tablespoon turmeric
  • plain or greek yogurt
  • salt and pepper

Fried garlic and mint topping: Fry all but 1 teaspoon of the garlic (minced) in one tablespoon oil until golden brown. Add all but 1 tablespoon of the mint (finely chopped), mix, then immediately remove from heat.

 Soup: Heat 2 tablespoons of oil in a large soup pot and saute 1 and 1/2 onions, finely chopped, until golden brown. Add the  turmeric and split peas then 5 cups of water. Bring to a boil and then turn down heat and simmer, covered, for 20 minutes. As the split peas are simmering grate the remaining 1/2 onion and mix with the ground meat. Add one teaspoon minced garlic, one tablespoon finely chopped mint, and salt and pepper to  the meat mixture. Form small meatballs and carefully add to the pot. Allow to simmer for 10 minutes. Chop the spinach and add to the pot. Cover and simmer for an additional 20 minutes. Mix the rice flour with 1 cup of water and slowly add, while stirring. Add the lemon juice and season with salt and pepper. Add additional lemon juice to taste. Simmer for 10 more minutes. Serve with a spoonful of the fried garlic and mint and a dollop of yogurt.


1 Comment

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One response to “Spinach, lemon, meatball soup

  1. lbjnelson

    I’m going to make this tomorrow with a few substitutions, using what I’ve got in the garden and the freezer:
    1. leeks instead of onions
    2. merguez (lamb) sausage instead of meatballs

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