Persian Noodle Soup with Meatballs (Ashe Reshte)

• 1/4 cup lentils
• 1/4 cup dry black eyed peas
• 4 to 5 cups water
• 1-1/2 tsp. salt
• 1 cup fine egg noodles
• 1/2 cup chopped parsley
• 1/2 lb. ground beef
• 1/3 cup finely chopped
• grated onion
• 1/4 tsp. cinnamon
• 1/4 tsp. fine grind black pepper
• 1/2 tsp. salt
• 2 tsp. dried mint
• 1/2 tsp. black pepper
• 1/4 tsp. cinnamon

1. Wash lentils and black eyed peas; combine in a large kettle with water and salt.
2. Simmer until almost tender, about 30 to 40 minutes.
3. Add noodles and parsley.
4. Make meatballs by mixing beef, onion, cinnamon, pepper, and salt.
5. Blend well.
6. Shape into 1-inch meatballs.
7. Drop into simmering soup and cook for about 30 more minutes, or until meatballs are done and noodles tender.
8. Crush the dried mint and combine with pepper and cinnamon.
9. Ladle soup into soup plates or large bowls and sprinkle with the mixed spices.
10. Makes 6 servings.

lentils, dry black eyed peas, water, salt, egg noodles, parsley, ground beef, onion, cinnamon, fine grind black pepper, salt, mint, black pepper, cinnamon

Taken from www.foodgeeks.com/recipes/20107 (may not work)