Persian Noodle Soup with Meatballs (Ashe Reshte) Recipe

Name: Persian Noodle Soup with Meatballs (Ashe Reshte)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup lentils, 1/4 cup dry black eyed peas, 4 to 5 cups water, 1-1/2 tsp. salt, and more.

Yes, Persian Noodle Soup with Meatballs (Ashe Reshte) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persian Noodle Soup with Meatballs (Ashe Reshte)

How did you like this recipe?

Frequently Asked Questions