I found this recipe online and have cleaned it up for easy directions. Very traditional and wonderful flavor. Play around with spices to increase the heat as desired.
Ingredients
Garnish
- 2 cups pomegranate seeds
- ¼ cup heavy whipping cream, or more to taste
Meatballs
- 1 ½ pounds ground lamb
- ¼ cup minced onion
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh parsley
- 1 clove garlic, minced
- 1 cup basmati rice
- ½ cup minced fresh parsley
- ½ cup minced fresh mint
- ¼ cup pomegranate molasses
- 1 tablespoon honey
Broth
- 4 tablespoons olive oil
- 2 large sweet onions, chopped
- 6 cloves garlic, minced
- ¾ cup yellow split peas
- 2 quarts chicken stock
- 2 tablespoons ground black pepper
- 1 tablespoon ground turmeric
- 2 ¼ teaspoons mild paprika
- ¾ teaspoon cayenne pepper
- ¼ teaspoon ground fennel seeds
- 1 cinnamon stick
Directions
Step 1
Heat oil in a heavy stockpot over medium-high heat. Add chopped onions and saute until soft, about 5 minutes. Add garlic and cook until browned, about 2 minutes. Stir in split peas; cook until peas take on a bit of color, about 1 minute.
Step 2
Pour chicken stock into the pot. Add pepper, turmeric, paprika, cayenne, fennel seeds, and cinnamon stick. Bring soup to a boil. Reduce heat and simmer until peas are tender, about 20 minutes.
Step 3
While soup is simmering, prepare meatballs. Mix lamb, minced onion, mint, parsley, and garlic together. Form into walnut-sized meatballs. Drop meatballs into the simmering soup. Cook until no longer pink in the center, about 10 minutes.
Step 4
Discard cinnamon stick from the soup. Add basmati rice, parsley, mint, pomegranate molasses, and honey. Cook until rice softens, about 20 minutes.
Step 5
Ladle soup into bowls and garnish with pomegranate seeds and cream.
Cook’s Notes:
Add pomegranate seeds to each bowl individually, not to the stockpot, as they will soften rapidly and lose their red color.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 514 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat8g | 40% |
Cholesterol68mg | 23% |
Sodium744mg | 32% |
Total Carbohydrate57g | 21% |
Dietary Fiber8g | 28% |
Total Sugars20g | |
Protein24g | |
Vitamin C20mg | 101% |
Calcium87mg | 7% |
Iron4mg | 22% |
Potassium741mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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