Middle Eastern Lamb and Spinach Soup

• large onion↗1

  chopped

• olive oil↗3 tablespoons
• turmeric↗1 tablespoon
• yellow split peas↗1⁄2 cup
• ground lamb1⁄2 lb
• medium onion↗1

  grated

• spinach6 cups

  chopped

• rice flour↗1⁄2 cup
• lemons↗2

  juice of

• salt and pepper
• garlic cloves↗2

  minced

• fresh mint2 tablespoons

  chopped

• eggs↗4

  beaten

Step-by-step instructions

1. 1

   In a large pan, saute the chopped onion in 2 Tbs oil until golden.

2. 2

   Add the turmeric, split peas and 5 cups water; bring to a boil and simmer 20 minutes.

3. 3

   Combine the lamb and grated onion. Shape into walnut-sized balls with your hands.

4. 4

   Add meatballs to the pan and simmer 10 minutes.

5. 5

   Add the spinach, cover and simmer 20 more minutes.

6. 6

   Mix rice flour with 1 cup cold water to make a smooth paste. Slowly add the paste to the pan, stirring constantly.

7. 7

   Add the lemon juice, salt and pepper and cook over low heat 20 minutes.

8. 8

   Meanwhile, saute the garlic in 1 Tbsp oil in a small skillet until golden. Stir in mint and remove from heat.

9. 9

   Remove the soup from the heat and stir a little bit into the beaten eggs, then stir the eggs back into the soup.

10. 10

    Sprinkle the garlic and mint over the top of soup before serving. Serve hot.