Ashe Reshte (noodle Soup)

Combine ground beef, grated onion, 1/4 teaspoon cinnamon, 1/4 teaspoon pepper, and 1/2 teaspoon salt in a bowl and mix until well combined. Form the mixture into small meatballs about the size of marbles.

Bring 4-5 cups of water to a boil in a large pot and add 1 1/2 teaspoons salt.

Add the meatballs to the boiling water, stirring gently to prevent sticking, and let them cook for 5 minutes until they rise to the surface and are partially cooked.

Add the black-eyed peas and lentils to the pot and bring the mixture back to a boil.

Reduce heat to medium and simmer for 15-20 minutes until the peas and lentils are softened but not fully cooked.

Add the noodles to the pot and stir well to prevent clumping, breaking them into smaller pieces if needed.

Simmer for 8-10 minutes until the noodles are tender and the soup has thickened slightly.

Stir in the chopped parsley, dried mint, 1/2 teaspoon pepper, and 1/4 teaspoon cinnamon until evenly distributed throughout the soup.

Taste and adjust seasoning if needed, adding more salt, pepper, or cinnamon to balance the flavors.

Ladle the soup into serving bowls, ensuring each bowl contains a good balance of meatballs, legumes, noodles, and broth.