Ingredients
For the Soup:
2 tablespoon extra-virgin olive oil
1 yellow onion, thinly sliced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
3/4 cup short-grain white rice (I used arborio rice)
3/4 cup dried green split peas, soaked overnight and drained
2 cups finely chopped parsley leaves and tender stems, plus more for garnish, optional
2 cups finely chopped cilantro leaves and tender stems, plus more for garnish, optional
1/2 cup finely chopped mint leaves (I omitted the mint)
2 tablespoons pomegranate molasses or aged balsamic vinegar, plus more for drizzling
coarse salt
juice of 1/2 a lemon
For the Meatballs:
1 small yellow onion, grated
1/2 pound ground lamb or turkey
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
For the Crispy Onion Topping:
2 tablespoons canola oil
1 large onion, thinly sliced
coarse salt and freshly ground black pepper, to taste
generous pinch of dried thyme or mint
Preparations
Make the Soup: In a large enameled cast-iron casserole or Dutch oven, heat the olive oil. Add the onion, cinnamon and turmeric and cook over moderate heat, stirring occasionally, until the onion is beginning to soften, 5 minutes.
Add the rice, split peas and 10 cups of water and bring to a boil.
Reduce the heat and simmer, stirring occasionally, until the rice and peas are tender and the soup is quite thick, 1 1/2 to 2 hours.
Add the scallions, parsley, cilantro and mint and simmer for 30 minutes.
Stir in the pomegranate molasses/balsamic vinegar and season with salt.
Make the meatballs: In a medium bowl, combine all of the ingredients.
Roll rounded teaspoons of the ground meat into balls.
Add the meatballs to the soup and simmer until cooked through, 10 minutes. If the soup is getting too thick, add water.
Meanwhile, Make the Toppings: In a small skillet, heat 2 tablespoons of the canola oil.
Add the dried thyme or mint and cook until fragrant, 30 seconds. Scrape the herb oil into a bowl and wipe out the skillet.
Heat the remaining 2 tablespoons of canola oil in the skillet. Add the onion and cook over moderate heat until golden and crisp, 8 minutes; drain.
Serve the soup garnished with the herb oil, fried onions, and additional fresh herbs, as desired.
Note: The soup can be refrigerated for up to 3 days and reheated gently before serving. Add the meatballs and simmer 10 minutes before serving.
