SAEDNEWS: Rice soup with meatballs is one of the traditional and popular Iranian dishes, made with simple and readily available ingredients, and it is considered an excellent option for cold days of the year.
According to Saednews, In the rich culinary culture of Iran, soups known as “Ash” hold a special place. Each region of the country has its own unique variety, prepared with care, tradition, and deep flavor. One of the most popular and nourishing types is rice soup with meatballs, a wholesome dish made with rice, lentils, spinach, and ground meat.
This hearty soup is not only delicious but also highly nutritious and energy-boosting. Thanks to its simple and accessible ingredients, it is commonly prepared in Iranian households, especially during the colder months when the body needs more warmth and sustenance. The combination of spinach and lentils also makes it beneficial for strengthening the immune system and helping prevent seasonal illnesses.
In this guide, we will walk through a complete step-by-step method for preparing rice soup with meatballs at home, along with useful cooking tips, nutritional benefits, and serving suggestions.
500 g spinach
200 g ground beef
150 g green peas
100 g rice
80 g lentils
3 onions
Dried mint and fried garlic (for garnish)
Water, salt, turmeric, and black pepper (to taste)
Rinse the lentils and cook them in a pot with water over medium heat until partially softened. Wash the rice and soak it for about 30 minutes to help it cook faster and improve the texture of the soup.
If using frozen peas, let them thaw at room temperature.
Clean the spinach thoroughly, remove thick stems, and rinse well with cold water. Chop it coarsely. If using frozen spinach, thaw and drain excess water before use.
Grate one onion and squeeze out excess liquid. Mix it with ground beef, salt, black pepper, and turmeric. Knead well until fully combined.
Shape the mixture into small, walnut-sized meatballs to ensure even cooking.
Finely slice two onions and sauté them in oil until golden and caramelized. Add turmeric and stir briefly to release its aroma.
Add the partially cooked lentils along with their water into the pot. Add soaked rice and about 2 liters of boiling water. Bring to a boil, then reduce heat and let it simmer gently.
Stir occasionally to prevent sticking.
Once the rice and lentils are mostly cooked (about 45 minutes), add spinach and green peas. Continue cooking over low heat.
Gently add the prepared meatballs one by one. Make sure they do not stick together. Let them cook slowly in the soup for about 20 minutes.
Add salt and pepper to taste. If the soup is too thick, add hot water. If too thin, let it simmer longer to reduce excess liquid.
Fry the remaining onion until golden. Separately fry sliced garlic until golden, and lightly toast dried mint in oil to release its aroma.
Serve the soup hot in bowls and garnish with fried onion, garlic, and mint. You may also add yogurt or kashk (fermented whey) for extra flavor.
Protein: from meat and lentils, essential for body repair and growth
Iron: from spinach and lentils, helps prevent anemia
Fiber: improves digestion and gut health
Vitamins: spinach provides vitamins A, C, K, and B group
Energy: rice provides essential carbohydrates for daily activity
Rice soup with meatballs is a comforting and complete Iranian dish made from simple ingredients. It is especially suitable for cold seasons, family gatherings, or as a full nutritious meal.
By following this recipe carefully, you can prepare a flavorful and satisfying bowl of traditional Iranian soup that is both healthy and delicious.
