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Middle Eastern   -   Oshe Anor (Iranian Meatball Soup)   adapted from Sephardic Cooking by Copeland Marks

Description
Ingredients
  • 1 Pound Ground Beef
  • 1 Medium Onion -- grated
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Cup Rice
  • 1/2 Cup Barley
  • 1/2 Pound Spinach -- chopped
  • 1 Medium Beet -- cooked and chopped
  • 2 Tablespoons Dill -- finely chopped
  • 1/4 Cup Parsley -- finely chopped
  • 1 Medium Leek -- finely chopped
  • 2 Tablespoons Mint -- finely chopped
  • 1 Tablespoon Tarragon -- finely chopped
  • 1/2 Cup Cilantro -- finely chopped
  • 1 Cup Beet Greens -- optional
  • 6 Cups Water
  • 3 Tablespoons Lemon Juice
  • 2 Teaspoons Sugar
  • 1 Teaspoon Salt
Directions Mix beef, onion, salt and pepper. Make into 1 inch meatballs. Set aside. Put all remaining ingredients into a pan and bring to a boil. Mix well, reduce heat to low, cover and cook for 1/2 hour, stirring now and then to prevent sticking. Add meatballs, one at a time, cook over low heat for 30 minutes.
Serves 8
Time to Make 0:00



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