Oshe Anor (Iranian Meatball Soup)

[Amani]

Oshe Anor (Iranian Meatball Soup)
Adapted from "Sephardic Cooking" by Copeland Marks

1 Pound Ground Beef
1 Medium Onion, grated
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Cup Rice
1/2 Cup Barley
1/2 Pound Spinach, chopped
1 Medium Beet, cooked and chopped
2 Tablespoons Dill, finely chopped
1/4 Cup Parsley, finely chopped
1 Medium Leek, finely chopped
2 Tablespoons Mint, finely chopped
1 Tablespoon Tarragon, finely chopped
1/2 Cup Cilantro, finely chopped
1 Cup Beet Greens, optional
6 Cups Water
3 Tablespoons Lemon Juice
2 Teaspoons Sugar
1 Teaspoon Salt

Mix beef, onion, salt and pepper. Make into 1 inch meatballs. Set aside.

Put all remaining ingredients into a pan and bring to a boil. Mix well, reduce heat to low, cover and cook for 1/2 hour, stirring now and then to prevent sticking.

Add meatballs, one at a time, cook over low heat for 30 minutes.

Serves 8.