Title: Persian Wishing Well Soup
Categories: None
Yield: 8 Servings

------------------------------------SOUP------------------------------------
2 tb Vegetable oil
1 Onion, chopped
1/4 ts Turmeric
1/4 ts Ground cinnamon
1/2 c Rice
1/4 lb Dried apricots, cut into
-thin strips
1/2 c Chopped fresh Parsley
8 c Chicken stock or water
1 c Cooked chick peas
Salt and pepper
1/4 c Fresh mint leaves

---------------------------------LAMB BALLS---------------------------------
1/2 lb Ground lamb
1/2 c Pine nuts, toasted
1/2 Onion, chopped
1/2 ts Ground cinnamon
1/4 ts Salt
1/4 ts Freshly ground pepper

Source: A Good Day for Soup by: J. Ferrary And Louise Fiszer

To make the lamb balls, mix all ingredients until well combined. Form into
walnut sized balls and set aside.

To make the soup, in a large pot, heat oil over medium heat. Lower heat and
cook onion over low heat until golden , about 6 minutes. Stir in turmeric,
cinnamon and rice. Cook rice until transluscent, about 3 minutes. Add
apricots, parsley and stock. Bring to a boil and add lamb balls. Reduce
heat and simmer about 20 minutes. Add chick peas and cook another 5
minutes. Taste for salt and pepper. Serve garnished with mint leaves.

Posted to JEWISH-FOOD digest V97 #024 by alotzkar@direct.ca (Al) on Jan 21,
1997.