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Pomegranate Meatball Soup


3 large leeks

6 tablespoons butter

3 quarts chicken stock

½ cup lentils, rinsed

1 ½ cups pomegranate juice

1/2 cup raw rice

2 cups carrots- cut

1 cup parsley, minced

2 cups fresh spinach

1 tablespoon fresh mint

1 tablespoon fresh coriander

Salt and pepper



1 ½ pounds lean ground beef

3 garlic cloves, minced

1 tablespoon butter

2 tablespoons fresh mint, minced

½ teaspoon ground cumin

½ cup pomegranate arils

¼ cup butter



Sauté 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. Form 1/2 inch balls, and place them in hot skillet with 1/4 cup butter.


Cook the 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 them 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, and add pomegranate juice, parsley, carrots, rice and meatballs. Continue to simmer, covered, for 20 more minutes.


Wash, trim, and chop the spinach, and add it to soup for the last 5 minutes of simmering.


Ladle the soup into heated bowls, and sprinkle in fresh mint and coriander.


Serves 6.

Last Updated Sunday, October 22, 2017 - 04:25 PM.