Middle Eastern Lamb And Spinach Soup - cooking recipe

Ingredients

1 large onion, chopped
3 tablespoons olive oil
1 tablespoon turmeric
1/2 cup yellow split peas
1/2 lb ground lamb
1 medium onion, grated
6 cups chopped spinach
1/2 cup rice flour
2 lemons, juice of
salt and pepper
2 garlic cloves, minced
2 tablespoons chopped of fresh mint
4 eggs, beaten

Preparation

In a large pan, saute the chopped onion in 2 Tbs oil until golden.
Add the turmeric, split peas and 5 cups water; bring to a boil and simmer 20 minutes.
Combine the lamb and grated onion. Shape into walnut-sized balls with your hands.
Add meatballs to the pan and simmer 10 minutes.
Add the spinach, cover and simmer 20 more minutes.
Mix rice flour with 1 cup cold water to make a smooth paste. Slowly add the paste to the pan, stirring constantly.
Add the lemon juice, salt and pepper and cook over low heat 20 minutes.
Meanwhile, saute the garlic in 1 Tbsp oil in a small skillet until golden. Stir in mint and remove from heat.
Remove the soup from the heat and stir a little bit into the beaten eggs, then stir the eggs back into the soup.
Sprinkle the garlic and mint over the top of soup before serving. Serve hot.