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Ash-e Shoorba – Persian Herb Soup with Meatballs from Isfahan

Ash-e Shoorba – Persian Herb Soup with Meatballs from Isfahan

It warms you from the inside out, and is perfect for cold days.

Course anti-cold soup, Ash, easy recipe, soup
Cuisine iranian food, Isfahan cuisine, Persian Food
Keyword Ash-e Shoorba – Persian Herb Soup with Meatballs from Isfahan
Prep Time 20 minutes
Cook Time 1 hour
Author Labsalliebe

Ingredients

INGREDIENTS FOR ASH-E SHOORBA

INGREDIENTS FOR THE HERB SOUP

  • ¼ cup short-grain rice (pudding rice) 50 g, soaked in cold water for 1 hour
  • 3½ oz each of fresh parsley, coriander (cilantro) and dill 100 g, finely chopped
  • 1 tsp turmeric
  • Salt and pepper to taste
  • 6 cups water 1.5 liters

INGREDIENTS FOR THE MEATBALLS

  • 14 oz ground beef or lamb (mince) 400 g
  • 1 onion finely grated, with the juice squeezed out
  • 1 tsp turmeric
  • Salt and pepper

INGREDIENTS FOR THE TOPPING (OPTIONAL)

  • 2 tbsp dried mint
  • A little olive oil
  • 2 tbsp Greek yogurt

Instructions

HOW TO MAKE ASH-E SHOORBA

SOAK THE RICE

  1. Rinse the rice well under cold water.

  2. Then let it soak in fresh cold water for 1 hour.

SHAPE THE MEATBALLS

  1. Knead the meat with the grated onion, turmeric, salt and pepper until smooth.

  2. Roll the mixture into hazelnut-sized balls and keep them in the fridge until you need them.

PREPARE THE HERBS

  1. Wash the parsley, coriander and dill thoroughly and dry them well. I use a salad spinner and then pat them dry with clean kitchen towels.

  2. Chop the herbs finely. This step is worth the effort, because the fresher the herbs, the more fragrant your soup.

COOK THE HERB SOUP

  1. Add the chopped herbs and drained rice to a large pot.

  2. Season with turmeric, salt and pepper, then pour in 6 cups (1.5 liters) of water.

  3. Bring to a boil, turn down the heat, and simmer gently for about 30 minutes.

  4. Stir now and then so the rice doesn’t stick to the bottom.

ADD THE MEATBALLS

  1. Gently lower the meatballs into the soup.

  2. Simmer on low heat, with the lid slightly open, for another 30 minutes, until the rice is soft and the meatballs are cooked through.

TASTE AND SEASON

  1. Taste your Shoorba and add a pinch more salt and pepper if it needs it.

MAKE THE MINT OIL TOPPING (OPTIONAL)

  1. Warm the dried mint in olive oil over low heat for a moment, just until it smells wonderful. Don’t let it burn, or it turns bitter.

SERVE

  1. Ladle the soup into deep bowls and serve it hot.

  2. Add a spoonful of Greek yogurt to the soup and drizzle the mint oil on top.