Persian Noodle Soup with Meatballs Ashe Reshte

Dive into the rich, aromatic world of Persian cuisine with Ashe Reshte, a hearty Persian noodle soup with meatballs that’s as nourishing as it is flavorful. This traditional dish combines tender, spiced meatballs with a medley of legumes—like chickpeas, kidney beans, and lentils—infusing the soup with protein and depth. Fresh herbs such as parsley, cilantro, dill, and spinach add vibrant color and earthy notes, while reshteh noodles (or linguine) provide comforting, slurp-worthy texture. The soup is finished with a swirl of tangy kashk (Persian whey) or Greek yogurt, and fragrant fried mint, elevating every bowl into a symphony of authentic flavors. Perfect as a wholesome main or a soul-warming starter, this Persian noodle soup celebrates both tradition and taste in every spoonful.

Nutriscore Rating: 73/100

Prep Time:40 mins

Cook Time:90 mins

Total Time:130 mins

Servings: 6

Ingredients

• 500 grams Ground beef or lamb
• 1 medium Onion, finely grated (for meatballs)
• 1 teaspoon Turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Olive oil
• 1 medium Large onion, finely chopped (for soup base)
• 1 teaspoon Turmeric (for soup base)
• 3 cloves Garlic cloves, minced
• 0.5 cup Dried chickpeas, soaked overnight
• 0.5 cup Red kidney beans, soaked overnight
• 0.5 cup Lentils
• 200 grams Reshteh noodles or linguine, broken into 3-inch pieces
• 1 cup Fresh parsley, chopped
• 1 cup Fresh cilantro, chopped
• 1 cup Fresh dill, chopped
• 2 cups Fresh spinach, roughly chopped
• 1 tablespoon Fenugreek leaves (optional)
• 1 cup Kashk (whey) or Greek yogurt
• 2 tablespoons Dried mint
• 1 teaspoon Salt (to taste)
• 1 teaspoon Black pepper (to taste)
• 8 cups Water or vegetable stock

Directions

Step 1

In a mixing bowl, combine ground beef or lamb, grated onion, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon turmeric. Mix well and form small, bite-sized meatballs.

Step 2

Heat 1 tablespoon olive oil in a large pot over medium heat. Lightly brown the meatballs in batches, then remove them from the pot and set aside.

Step 3

In the same pot, add 2 tablespoons olive oil and sauté the chopped onion until golden. Add 1 teaspoon turmeric and minced garlic. Cook for 1-2 minutes until fragrant.

Step 4

Add the soaked chickpeas, red kidney beans, and lentils to the pot. Stir well, then pour in 8 cups of water or vegetable stock. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes, or until the beans are tender.

Step 5

Add the chopped parsley, cilantro, dill, spinach, and optional fenugreek leaves to the pot. Cook for another 15 minutes, stirring occasionally.

Step 6

Gently place the partially cooked meatballs back into the pot, being careful not to break them. Simmer for another 20 minutes to finish cooking the meatballs.

Step 7

Stir in the reshteh noodles and cook according to package instructions, about 10 minutes, or until the noodles are tender.

Step 8

Season the soup with additional salt and black pepper to taste. If using kashk or Greek yogurt, stir in half, reserving the rest for garnish.

Step 9

In a small pan, heat 1 tablespoon olive oil and fry the dried mint for 1 minute to release its aroma. Be careful not to burn it.

Step 10

Serve the soup in bowls, garnished with a drizzle of the remaining kashk or yogurt and a sprinkle of fried mint. Enjoy!

Nutrition Facts

Serving size	(4347.0g)

Amount per serving	% Daily Value*
Calories	3583.2

Total Fat 175.6g	0%
Saturated Fat 56.4g	0%
Polyunsaturated Fat 6.5g
Cholesterol 436.1mg	0%
Sodium 13461.7mg	0%
Total Carbohydrate 331.8g	0%
Dietary Fiber 61.7g	0%
Total Sugars 48.0g
Protein 191.1g	0%

Vitamin D 0IU	0%
Calcium 2096.6mg	0%
Iron 70.9mg	0%
Potassium 10359.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 20.8%

Carbs: 36.1%