Spinach & Egg Soup

Name: Spinach & Egg Soup (Osh-e saak)
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: Iranian
Ingredients: 1 pound (450 g) ground lamb (beef or chicken); 1 pound (450 g) ground lamb (beef or chicken); 1 pound (450 g) ground lamb (beef or chicken); 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; ½ teaspoon turmeric; 2 tablespoons dried mint; 1 pound (450 g) fresh or ½ pound (225 g) frozen spinach, chopped; ½ cup (75 g) rice flour diluted in 1 cup (240 ml) water; ½ cup (75 g) rice flour diluted in 1 cup (240 ml) water; 3 eggs, lightly beaten; ½ cup (120 ml) verjuice (ab-ghureh),* or bitter orange juice; ½ cup (120 ml) verjuice (ab-ghureh),* or bitter orange juice; ½ cup (120 ml) verjuice (ab-ghureh),* or bitter orange juice; 1 onion, peeled and grated; 2 medium onions, peeled and sliced; 4 tablespoons oil; 1 teaspoon sea salt, ½ teaspoon pepper; 2 cloves garlic, peeled and sliced; 1 teaspoon turmeric; 1 teaspoon sea salt, ½ teaspoon pepper; 8 cups (1.9 l) water or broth; 8 cups (1.9 l) water or broth

Osh-e saak

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
2 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Broth

4 tablespoons oil
2 medium onions, peeled and sliced
2 cloves

Asia
Iran
Soup

Method

To make the broth: Heat the oil in a large, heavy pot over medium heat. Brown the onions and the garlic. Add salt, pepper, and turmeric, and sauté for 20 seconds. Add the water, cover, and simmer for 20 minutes over medium heat.
To make the meatballs: In a mixing bowl, combine all the ingredients for the meatballs. Knead lightly and, with moist hands, shape int