Title: Iranian Beef-Yogurt Soup
Categories: Entree Soup
Yield: 6 Servings

3/4	lb	Lean ground beef
1/4	c	Onion; minced
1	ts	Salt
1/8	ts	Pepper
4	c	Plain yogurt
4	c	Water
2	tb	All-purpose flour
2	md	Eggs; beaten
1/4	c	Uncooked long grain rice
1/3	c	Scallions; chopped, with some tops
1/3	c	Fresh parsley; chopped
2	ts	Dried mint (optional)

Combine beef, onion, salt, and pepper in a medium-sized bowl. Shape into tiny meatballs. Heat yogurt in a large saucepan. Combine 1/2 cup water, flour, and eggs in a small bowl; mix well. Add with rice to heated yogurt; mix well with a whisk or fork. Stir in remaining water. Cook over a very low fire, stirring constantly, until mixture thickens. Add meatballs and continue to cook slowly, covered, 25 minutes, until rice and meatballs are cooked. Stir in scallions, parsley, and mint; remove from heat. Serve at once. Serves 6 to 8.

from The Complete International One-Dish Meal Cookbook "Soups" posted by Tiffany Hall-Graham

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