Aarshe Saak - Spinach and Lemon Soup with Meatballs

By Ms.Gourmet on April 14, 2010 10:08 PM
I can't begin to tell you how amazing this version of Aarshe Saak is, so you're just going to have trust me and go try it for yourself. Aarshe Saak is basically a spinach and lemon soup with meatballs and is standard fare throughout the Middle East. In Greece a similar version is made without the meatballs and split peas and is called Avgolemono.

My incredibly green leafy vegetable phobic child loves this soup, so much so that I am seriously considering changing his alias from 'Fussy' to his real name, as I am so incredibly proud of him for trying this one!

Seriously, it's nourishing, lemony and light, yet at the same time there's a depth and heartiness to it that just shouts 'autumn is here'!

Nicole dear, if you loved the lemon and lentil soup last winter, then you and your tribe are going to love this spinach and lemon soup with meatballs.

In fact I know beyond a shadow of a doubt that you're all going to love this soup irrespective of your geographical location and the given seasons.


Aarshe Saak - Spinach & Lemon Soup with Meatballs

Traditionally you're meant to stir on a couple of beaten eggs just prior to serving this soup. I unfortunately have an egg phobic husband so my version below is egg-less, but it's still incredibly delicious and wholesome.

Adapted from Mediterranean (1999)


For the Meatballs

500g of organic minced lamb or beef

1 tsp ground cumin

1 tsp allspice

1 tsp ground cinnamon

1 onion, finely chopped

1 clove of garlic, finely minced

Sea salt & freshly ground pepper

For the Soup

1 onion, finely chopped

2 cloves of garlic, finely minced

1 tbsp ground turmeric

A glug of olive oil

200g yellow split peas

100g baby spinach leaves, finely chopped

2 ½ litres of water

The juice of two lemons

1 cup of fresh mint, finely chopped

2 tbsp organic plain flour

Sea salt and freshly ground pepper


1. For the meatballs put the onion, garlic and spices in a bowl and mix well. Using your hands, form the mixture into small balls, about the size of a walnut. You should end up with approximately 24 meatballs. In a large saucepan, gently fry the meatballs in a little olive oil, in small batches until they are sealed and brown. Set aside.

2. Add the onion and garlic to the same saucepan and sauté until golden. Add the turmeric, split peas and water and bring to the boil. Reduce the heat and simmer for 20 minutes.

3. Carefully add the meatballs and spinach to the saucepan. Mix the plain flour with a cup cold water to make a smooth paste, and then slowly add it to the soup, stirring all the time to prevent it from going lumpy.

4. Stir in the lemon juice, season with salt and pepper and cook over a gentle heat for 20 minutes. Remove the soup from the heat and garnish with a little chopped fresh mint and serve immediately.


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Recent Comments

  • Ms.Gourmet: Penny what a lovely thing to say! And may I read more
  • Ms.Gourmet: Do let me know how you fair when you get read more
  • Ms.Gourmet: Oh sweetheart, that's a wonderful thing to say! I'm glad read more
  • penny aka jeroxie: This is a very yummy soup. I must make it! read more
  • Jessica: This sounds so good! I just got some Himalayan pink read more
  • Fig and Cherry: Looks divine Nanette! It certainly is soup weather isn't it? read more
  • mrskan/jo: i want some now puhlease- i loved your lemon and read more
  • Nicole: Ooohhhh....I'm loving the sound of this one too. Has all read more