Persian Noodle Soup with Meatballs (Ashe Reshte)



6 servings




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 or
grated onion
1/4 tsp. cinnamon
1/4 tsp. fine grind black pepper
1/2 tsp. salt

Spice Garnish

2 tsp. dried mint
1/2 tsp. black pepper
1/4 tsp. cinnamon


Wash lentils and black eyed peas; combine in a large kettle with water and salt. Simmer until almost tender, about 30 to 40 minutes. Add noodles and parsley.

Make meatballs by mixing beef, onion, cinnamon, pepper, and salt. Blend well. Shape into 1-inch meatballs. Drop into simmering soup and cook for about 30 more minutes, or until meatballs are done and noodles tender. Crush the dried mint and combine with pepper and cinnamon. Ladle soup into soup plates or large bowls and sprinkle with the mixed spices. Makes 6 servings.

Author's Comments

Lentils, black eyed peas and fine noodles make up this soup. Meatballs are dropped into simmering soup and garnished with mint, pepper and cinnamon. Ashe is the Persian word for soup and a cook is an Ash-Paz or “maker of the soup.” Soups are as important today in the cuisine of modern Iran as they were in ancient Persia.

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