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Middle Eastern · Soup
Maushawa Bean and Meatball Soup
A thick Afghan soup of kidney beans, split peas, mung beans and rice, finished with tiny spiced meatballs and a swirl of warm yogurt. It is hearty enough to be dinner on its own.
- YieldServes 6
- Hands-on1 h 10 min
- Total11 h 26 min
- Difficulty
Ingredients
Soup
- 105 gdried red kidney beans, rinsed
- 110 gyellow split peas
- 110 gmung beans
- 110 gshort-grain white rice
- 2 tspsalt
- 1¼ Lwater, used in stages, plus the bean soaking water
Meatballs
- 250 gground beef, finely ground
- ½ tspsalt
- ½ tspblack pepper, freshly ground
- ¼ tsphot chili powder
- ¼ tspground cinnamon
To finish
- 60 mlvegetable oil
- 1onion, large, finely chopped
- 125 gtomatoes, peeled and chopped
- 1 tbspdill, chopped
- 250 gplain yogurt
To serve
- 6 piecesflatbread, warm
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