Spinach & Beet Soup

Name: Spinach & Beet Soup (Shuly-e Yazdi)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Iranian
Ingredients: ⅔ cup (160 ml) apple vinegar; 1 pound (450 g) fresh or ½ pound (225 g) frozen spinach, chopped; ⅔ cup (130 g) brown lentils; 1 teaspoon sea salt, ½ teaspoon fresh ground pepper, ½ teaspoon turmeric; 1 teaspoon sea salt, ½ teaspoon fresh ground pepper, ½ teaspoon turmeric; 1 teaspoon sea salt, ½ teaspoon fresh ground pepper, ½ teaspoon turmeric; 2 teaspoons rice flour in 1 cup water; 2 teaspoons rice flour in 1 cup water; ½ pound (225 g) beets, peeled, finely chopped; ¼ cup (50 g) rice; 1 tablespoon dried mint; ½ teaspoon turmeric; ½ teaspoon fresh ground pepper; 1 teaspoon sea salt; 1 onion, peeled and finely chopped; 4 tablespoon oil; 1 pound (450 g) ground lamb (or chicken); 1 pound (450 g) ground lamb (or chicken); 1 medium onion, peeled and finely grated

Shuly-e Yazdi

Preparation info

Makes:
6
servings

Difficulty
Easy
Ready in
1 hr 20

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Meatballs

1 medium onion, peeled and finely grated
1 teaspoon sea salt
½ teaspoon

Asia
Iran
Soup

Method

To make the meatballs: Line a rimmed sheet pan with parchment paper. In a mixing bowl, combine all the ingredients for the meat balls and knead lightly. Shape into walnut-sized meatballs and arrange on the sheet pan. Set aside
To make the broth: Heat the oil in a large pot over medium heat and sauté the chopped onions until golden brown. Add the meatballs and g