Ingredients

The following ingredients have 4 Servings
  • 2-4 T vegetable oil
  • 1 medium yellow onion, (minced)
  • 5 cloves garlic, (minced)
  • 1 t turmeric
  • 2 1/2 t ground cumin
  • 1 1/2 cups yellow split peas
  • 8 cups chicken stock ((low sodium if commercial))
  • 2/3 cup pomegranate molasses
  • 1 yellow small onion, (minced)
  • 3 cloves garlic, (minced)
  • 1 1/2 lbs ground beef (or lamb)
  • 1/4 cup (scant) finely chopped Italian parsley
  • 1/4 cup (scant) finely chopped cilantro
  • 1/4 cup (scant) finely chopped fresh spearmint ((or 2 T dried mint))
  • 2 t sea salt
  • pomegranate seeds ((count on at least 1 pomegranate, preferably 2))
  • 1 cup whole milk Greek yogurt
  • chopped parsley and cilantro ((I had extra from measuring out for the meatballs))

Instruction

  • Heat the oil in a large Dutch oven over medium high heat. Add the onions with a pinch of salt. Stir occasionally and let caramelize. When they are golden brown, add the garlic. Also keep a cup of water by the cooktop to splash into the pan if the onions start to scorch or stick.
  • After about 15 minutes, when the onions have caramelized brown, add the turmeric and cumin. Stir, and let cook for 30-60 seconds. Then add the split peas and stock. Bring to a boil, cover, and reduce the heat to maintain a gentle simmer.
  • Let the soup simmer for 1 hour.
  • While the soup is simmering, make the meatballs. Stir together all of the ingredients--use your hands toward the end to work the ingredients into the ground meat, but do not overwork the mixture.
  • Use wet hands to form walnut-sized balls of the mixture.
  • Place the meatballs in a large nonstick or seasoned cast iron skillet (do in 2 batches if necessary to avoid steaming the meatballs) on medium high heat. Brown the meatballs on one side and then remove.
  • When the soup has been simmering for an hour, stir in the pomegranate molasses. Then carefully add the meatballs. Bring back to a simmer and then cover again and simmer gently for 20 minutes, or until the meatballs are cooked through.
  • Taste for additional salt or pepper.
  • Serve with yogurt, fresh chopped cilantro and parsley, and fresh pomegranate seeds.