This Persian soup (the recipe is from the Time-Life Foods of the World
Series, Middle Eastern Cooking, by Harry G. Nickles) has much in common
with Armenian soups called "kololik". The technique of the meatball
preparation, with the meat being pounded to an elastic mass and then
mixed or stuffed with rice, and the general composition of the recipes
are very similar. I've posted a kololik recipe befo
<http://groups.google.com/group/rec.food.cooking/msg/7ec8c67c86a8f847>

Victor

Ash Sak
Lamb And Spinach Soup With Meatballs

To serve 8 as a main course

SOUP
3 pounds meaty lamb bones, sawed, not chopped, into 2-inch-long pieces
6 cups water
1/2 pound fresh spinach, washed, trimmed and finely chopped or one
10-ounce package chopped frozen spinach, thoroughly defrosted
2 cups finely chopped parsley, preferably flat-leaf parsley
1 cup coarsely chopped onion
1/2 cup imported Iranian rice or other uncooked long-grain rice, soaked
and drained
1 tablespoon finely cut fresh dill or 1 teaspoon dried dill weed
4 teaspoons salt
Freshly ground black pepper
1/2 cup dried yellow split peas
1/2 teaspoon turmeric

In a heavy 8- to 10-quart casserole, combine the lamb bones and water
and bring to a boil over high heat, meanwhile skimming off the foam and
scum as they rise to the surface. Then stir in the spinach, the 2 cups
of parsley, 1 cup of onions, 1/2 cup of rice, dill, 4 teaspoons salt and
a few grindings of pepper. Return to a boil, reduce the heat to low,
and simmer for 1 hour covered. Stir in the 1/2 cup of split peas and
1/2 teaspoon turmeric, cover tightly and simmer for 1 hour longer.
(Check the casserole from time to time and add more water if necessary;
the ingredients should be well covered with liquid throughout the
cooking period.)

MEATBALLS
1/2 lb lean ground lamb
2 tablespoons imported Iranian rice or other uncooked long-grain white
rice, soaked and drained
2 tablespoons finely chopped parsley
1 tablespoon dried yellow split peas
1 teaspoon finely chopped onion
1/4 teaspoon turmeric
1/2 teaspoon salt
1 egg

Meanwhile, prepare the meatballs. Combine the ground lamb, 2
tablespoons of rice, 2 tablespoons of parsley, 1 tablespoon split peas,
1 teaspoon onion, 1/4 teaspoon turmeric, 1/2 teaspoon salt and the egg
in a deep bowl. Knead vigorously with both hands, then beat with a
wooden spoon until fairly smooth. Moistening your hands in cold water
occasionally, shape the mixture into balls about 1 inch in diameter.
(There will be about 24 meatballs.)
When the soup has cooked for 2 hours, gently drop in the meatballs
and simmer tightly covered for about 30 minutes.

GARNISH
1/2 cup olive oil
2 medium-sized onions, peeled and cut into 1/4-inch-thick slices
6 tablespoons butter
4 tablespoon finely cut fresh mint or 2 tablespoons dried mint
2 teaspoons turmeric
2 cup unflavored yoghurt, brought to room temperature

About 15 minutes before the meatballs are done, heat 1/2 cup of olive
oil in a heavy 10 to 12 inch skillet until a light haze forms above it.
Add the sliced onions and, stirring frequently, cook over moderate heat
for about 10 minutes, or until the onions are deeply browned. Set
aside.
In a small skillet or saucepan, melt the butter over low heat
without letting it brown. Remove the pan from the heat and stir in the
mint and 2 teaspoons of turmeric.
For each serving, spoon about 1/4 cup of the yoghurt into a heated
soup plate and ladle 2 cups of soup over it. Add 1 tablespoon of the
melted butter-and-mint mixture, and stir until all the ingredients are
well combined. Arrange 3 of the meatballs in each serving or the soup
and sprinkle the top with a few of the browned onions. Serve at once.