Bean Soup with Meat Balls

Description

 * Serves 4 to 6

Ingredients

 * 1 x 15-ounce (225 g) can kidney beans, rinsed and drained
 * ½ cup (125 ml) dried yellow split peas
 * ½ cup (125 ml) dried mung beans
 * 4 cup (1 l) water
 * ½ cup (125 ml) short-grain rice
 * ½ lb (225 g) ground beef or lamb
 * ¼ tsp (1 ml) cayenne pepper
 * ¼ tsp (1 ml) ground cinnamon
 * salt and freshly ground pepper to taste
 * 3 tbsp (45 ml) vegetable oil
 * 1 large onion, finely chopped
 * 1 large ripe tomato, peeled and chopped
 * 1 tbsp (15 ml) chopped fresh dill
 * 1 cup (250 ml) yogurt

Directions

 * 1) Combine the beans and half the water in a pot over moderate heat and bring to a boil.
 * 2) Reduce the heat and simmer partially covered for 30 minutes.
 * 3) Stir in the rice and cook an additional 30 minutes.
 * 4) Meanwhile, mix together the ground meat, cayenne, cinnamon, salt, and pepper.
 * 5) Roll the mixture into small ½-inch (1 cm) balls.
 * 6) Heat the oil in a large skillet over moderate heat and saute the onion until it is lightly browned, about 10 minutes.
 * 7) Add the meatballs and brown on all sides.
 * 8) Stir in the remaining water and tomatoes and simmer covered for 30 minutes.
 * 9) Add the meatball mixture to the bean mixture.
 * 10) Stir in the dill and yogurt and heat until almost boiling.
 * 11) Serve immediately.