Persian Pomegranate Soup with Meatballs Recipe

Name: Persian Pomegranate Soup with Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lean ground lamb; 2 medium onions, grated on the coarse holes of a box grater; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; Salt and freshly ground pepper; 1 cup long-grain rice, such as basmati, Texmati or Thai jasmine, rinsed; 2 cups sour pomegranate juice; 1/4 pound fresh spinach, large stems removed, leaves cut into 1-inch strips; 1/2 cup chopped fresh parsley; 1 tablespoon sugar; 3 tablespoons dried spearmint; 2 limes, cut into wedges; Warm pita bread, for serving

Servings: persons

1 pound lean ground lamb
2 medium onions, grated on the coarse holes of a box grater
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Salt and freshly ground pepper
1 cup long-grain rice, such as basmati, Texmati or Thai jasmine, rinsed
2 cups sour pomegranate juice
1/4 pound fresh spinach, large stems removed, leaves cut into 1-inch strips
1/2 cup chopped fresh parsley
1 tablespoon sugar
3 tablespoons dried spearmint
2 limes, cut into wedges
Warm pita bread, for serving

1
In a large bowl, combine the lamb with the onions, cinnamon, allspice and 1/2 teaspoon each of salt and pepper.
2
Mix well with your hands.
3
Roll teaspoons of the meat mixture into firm balls and place on a lightly oiled platter; you will have about 50 meatballs.
4
Pour 10 cups of cold water into a large saucepan.
5
Add 1 1/2 teaspoons salt and bring to a boil.
6
Stir in the rice and return to a boil.
7
Reduce the heat to moderate and simmer for 5 minutes.
8
Stir in the sour pomegranate juice, spinach, parsley, sugar and the meatballs and bring to a boil.
9
Reduce the heat to moderate and simmer, partially covered, until the rice is tender and the meatballs are cooked through, about 15 minutes.
10
Rub the mint between your fingers to form a fine powder.
11
In a small bowl, combine the mint with 1 teaspoon each of salt and pepper.
12
Ladle the soup into large bowls and top with a generous sprinkling of the mint mixture.
13
Serve the remainder on the side, along with the lime wedges and pita bread.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 pound lean ground lamb, 2 medium onions, grated on the coarse holes of a box grater, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, and more.

Yes, Persian Pomegranate Soup with Meatballs falls under the Soups & Stews 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.

That's it — enjoy your meal!

Persian Pomegranate Soup with Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions