Description
Discover the delightful flavors of this quick and easy Persian Noodle Soup, a comforting and nourishing dish that’s perfect for any occasion.
Ingredients
Scale
- 1 pound ground beef or lamb
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 4 cups beef or chicken broth
- 8 ounces egg noodles
- 2 cups chopped spinach or kale
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, cook the ground meat over medium-high heat until browned and crumbled, about 5-7 minutes. Drain any excess fat.
- Add the diced onion and minced garlic to the pot and sauté for 2-3 minutes until fragrant.
- Stir in the cumin, coriander, turmeric, and cinnamon. Cook for 1 minute to toast the spices.
- Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
- Add the egg noodles and cook according to package instructions, about 8-10 minutes, until al dente.
- Stir in the chopped spinach or kale and cook for 2-3 minutes until wilted.
- Remove from heat and stir in the fresh parsley, dill, and lemon juice. Season with salt and pepper to taste.
- Serve hot, garnished with additional herbs if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Persian Noodle Soup