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
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
1. 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.
2. Add the diced onion and minced garlic to the pot and sauté for 2-3 minutes until fragrant.
3. Stir in the cumin, coriander, turmeric, and cinnamon. Cook for 1 minute to toast the spices.
4. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
5. Add the egg noodles and cook according to package instructions, about 8-10 minutes, until al dente.
6. Stir in the chopped spinach or kale and cook for 2-3 minutes until wilted.
7. Remove from heat and stir in the fresh parsley, dill, and lemon juice. Season with salt and pepper to taste.
8. Serve hot, garnished with additional herbs if desired.
Notes
This soup can be made with ground beef or lamb for a traditional Persian flavor. For a vegetarian option, use vegetable broth and omit the meat. The lemon juice adds a bright, refreshing note to the dish.
- Prep Time: 15
- Cook Time: 30
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Persian