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  • Bean Soup With Meatballs

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    Bean Soup With Meatballs
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x 15-oz (225 g) can kidney beans, rinsed and liquid removed
    • 1/2 c. (125 ml) dry yellow split peas
    • 1/2 c. (125 ml) dry mung beans*
    • 4 c. (1 L) water
    • 1/2 c. (125 ml) short-grain rice
    • 1/2 lb (225 g) grnd beef or possibly lamb
    • 1/4 tsp (1 ml) cayenne pepper
    • 1/4 tsp (1 ml) grnd cinnamon Salt and freshly grnd pepper to taste
    • 3 Tbsp. (45 ml) vegetable oil
    • 1 lrg onion, finely minced
    • 1 lrg ripe tomato, peeled and minced
    • 1 Tbsp. (15 ml) minced fresh dill
    • 1 c. (250 ml) yogurt

    Directions

    1. * Available in health food stores and Asian specialty shops
    2. Combine the beans and half the water in a pot over moderate heat and bring to a boil. Reduce the heat and simmer partially covered for 30 min. Stir in the rice and cook an additional 30 min.
    3. Meanwhile, mix together the grnd meat, cayenne, cinnamon, salt, and pepper. Roll the mix into small 1/2-inch (1 cm) balls. Heat the oil in a large skillet over moderate heat and saute/fry the onion till it is lightly browned, about 10 min. Add in the meatballs and brown on all sides. Stir in the remaining water and tomatoes and simmer covered for 30 min. Add in the meatball mix to the bean mix.
    4. Stir in the dill and yogurt and heat till almost boiling. Serve immediately.
    5. Serves 4 to 6.

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