Pomegranate Soup (Iraqi)

Ingredients

meat BALLS

• 1 cup Lean ground Beef
• 1 med Onion, finely chopped
• 1/4 cup Bread crumbs
• salt and pepper
• 1/4 tsp cumin
• 1 pch cayenne pepper

SAUTE

• 1/4 cup olive oil
• 1/2 cup Finely chopped fresh cilantro leaves
• 4 x Cloves garlic, crushed

ADDITIONS

• 1/2 cup Finely chopped green onions
• 1/4 cup Finely chopped mint leaves
• 1/2 cup Lentils, washed And soaked overnight
• 1 tsp tarragon
• 1/4 tsp chili powder
• 3 tbl pomegranate syrup
• 8 cup water

Directions

1. Mix thoroughly the meat, Onion, breadcrumbs, salt, pepper, cumin, and Cayenne. Form into small balls. In a saucepan, saute the meatballs in the oil over medium heat, gently turning them over until they begin to brown.
2. Stir in the coriander leaves and garlic and saute for a further few minutes; then add the remaining ingredients and bring to a boil. Cover the saucepan, and cook over medium heat for about 1 hour. Serve immediately.