1/1 Photo of Middle Eastern Lamb and Spinach Soup
1 hr 35 mins
1 hr 15 mins
echo echo's Note:
Versions of this are cooked in many parts of the Mediterranean area--Greece, West Asia and North Africa. Before juicing, I microwave the lemons about 20 seconds to increase the amount of juice. If you prefer, oregano can be substituted for the mint.
My Private Note
Units: US | Metric
- 1In a large pan, saute the chopped onion in 2 Tbs oil until golden.
- 2Add the turmeric, split peas and 5 cups water; bring to a boil and simmer 20 minutes.
- 3Combine the lamb and grated onion. Shape into walnut-sized balls with your hands.
- 4Add meatballs to the pan and simmer 10 minutes.
- 5Add the spinach, cover and simmer 20 more minutes.
- 6Mix rice flour with 1 cup cold water to make a smooth paste. Slowly add the paste to the pan, stirring constantly.
- 7Add the lemon juice, salt and pepper and cook over low heat 20 minutes.
- 8Meanwhile, saute the garlic in 1 Tbsp oil in a small skillet until golden. Stir in mint and remove from heat.
- 9Remove the soup from the heat and stir a little bit into the beaten eggs, then stir the eggs back into the soup.
- 10Sprinkle the garlic and mint over the top of soup before serving. Serve hot.
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Nutritional Facts for Middle Eastern Lamb and Spinach Soup
Serving Size: 1 (200 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 354.7
- Calories from Fat 176
- Total Fat 19.5 g
- Saturated Fat 5.9 g
- Cholesterol 168.5 mg
- Sodium 97.8 mg
- Total Carbohydrate 28.7 g
- Dietary Fiber 6.2 g
- Sugars 3.9 g
- Protein 16.8 g