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Pomegranate Soup Recipe

Pomegranate Soup is hearty and robust. This is a soup that will truly comfort on a cold day.

This recipe is from Pomegranate Soup by Marsha Mehran.

Prep Time: 30 minutes Cook Time: 1 hour and 45 minutes Serves: 6-8

Pomegranate Soup



  • 1 pound ground lamb or beef
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • 2 tablespoons olive oil
  • 1 large white onion, chopped
  • 6 cups water
  • 1/4 pound yellow split peas, rinsed well
  • 1 teaspoon salt
  • 1 teaspoon coarse ground pepper
  • 1 bunch green onion, chopped
  • 1 bunch fresh parsley, chopped
  • 1 bunch fresh cilantro, chopped
  • 1/4 cup of fresh mint, chopped
  • 2 cups pomegranate juice
  • 1/4 cup rice, uncooked and rinsed
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar



  1. Prepare meatballs by mixing together meat, salt and pepper. Form meat into golf ball sized balls. Cover and refrigerate to add to soup later.


  1. In a large soup pot, heat olive oil. Stir in chopped onion and cook until golden. Add water, peas, salt, and pepper. Bring to boil and reduce heat to simmer. Cover and simmer for 30 minutes.
  2. Stir in green onion, parsley, cilantro, and mint. Return to simmer, cover and simmer for 15 minutes.
  3. Add pomegranate juice, rice, lemon juice, sugar, and meatballs. Return to simmer, cover and simmer for 45 minutes.

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