Spinach And Lemon Soup With Meatballs

• 2 large onions
• 3 Tbsp olive oil
• 1 Tbsp turmeric
• 1/2 c yellow split peas
• 5 cups water
• 8 oz. ground lamb
• 1 lb spinach, chopped
• 1/2 c rice flour
• juice of 2 lemons
• 2 cloves garlic, finely chopped
• 2 Tbsp fresh mint, chopped
• 4 eggs beaten
• salt and fresh ground black pepper to taste

1. 1. Chop one of the onions. Sautee them in 2 Tbsp of olive oil until golden. Add turmeric, split peas and water. Bring to a boil, reduce to a simmer, and simmer for 20 minutes.
2. 2. Grate the remaining onion into a bowl. Add the lamb, season with salt and pepper, and mix. Start forming meatballs about the size of a walnut until all the meat has been used. Add meatballs to the simmering split peas and simmer for 20 minutes. Add spinach, and simmer for an additional 20 minutes.
3. 3. Mix the rice flour with 1 cup of water to make a slurry, and slowly add to soup, stirring constantly to avoid lumps. Add lemon juice and season with salt and pepper to taste. Simmer an additional 20 minutes.
4. 4. In a separate pan, heat the remaining olive oil, add garlic and fry the garlic until golden. Stir in the mint, remove from heat and set aside.
5. 5. Remove the soup from the heat and stream in the beaten eggs. Ladle soup into bowls, garnish with the garlic and mint and serve.

onions, olive oil, turmeric, peas, water, ground lamb, spinach, rice flour, lemons, garlic, fresh mint, eggs, salt

Taken from www.epicurious.com/recipes/member/views/spinach-and-lemon-soup-with-meatballs-51794001 (may not work)