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Pomegranate Meatball Soup




Source of Recipe


link


Recipe Link: http://www.pomwonderful.com/recipes/meatball_soup.asp

List of Ingredients




Pomegranate Meatball Soup

for the base:
3large leeks
6tablespoons butter
3quarts chicken stock
1/2cup lentils, rinsed
1-1/2cups pomegranate juice
1/2cup raw rice
2cups carrots - cut
1cup parsley, minced
2cups fresh spinach
1tablespoon fresh mint
1tablespoon fresh coriander
salt and pepper

for the meatballs:
1-1/2pounds lean ground beef
3garlic cloves, minced
1tablespoon butter
2tablespoons fresh mint, minced
1/2teaspoon ground cumin
1/2cup pomegranate arils and seeds
1/4cup butter

Saute the garlic cloves and 1 tablespoon butter in a small skillet over
moderately high heat. In a bowl combine the ground beef, mint, cumin, and
garlic. Mash the mixture with a wooden spoon or use hands until smooth and
pasty. Carefully work in the pomegranate arils and seeds. Form 1/2 inch
balls and place in hot skillet with 1/4 cup butter. Cook meatballs until
lightly browned and transfer them with a slotted spoon to paper towels to
drain.
Wash and mince the white parts of the leeks and put in a large flameproof
enameled casserole with 6 tablespoons of butter. Cook over moderately low
heat for 10 minutes, or until they are soft and golden. Add the chicken
stock, lentils, and salt and pepper to taste. Simmer the mixture, covered,
for 45 minutes. Skim the froth, add pomegranate juice, parsley, carrots,
rice and meatballs and continue to simmer, covered, for 20 more minutes.
Wash, trim, and chop the spinach and add to soup for the last 5 minutes of
simmering. Ladle into heated bowls and sprinkle with fresh mint and
coriander.
Makes 6 servings

Recipe