"Ash-e Mast" Persian Yogurt and Meatball Soup

HomeriaStyle Blend No.20
"Ash-e Mast"
Persian Yogurt and Meatball Soup


My wildly versatile blends encourage you to get creative in the kitchen. I have developed a great collection of recipes demonstrating how many different ways you can create with each blend. Your only limitation is your imagination!

Black Pepper, Curry, Turmeric, Parsley, Sea Salt, Baking Soda, Herbs & Spices

Serves 10 - 16


  1. 1pk       Kabob Blend No.20
  2. 3T        Olive Oil
  3. 1C         Onion, Blended to paste
  4. 1 ½lb     Ground Beef
  5. 4C        Plain Yogurt
  6. 1           Egg
  7. 1C         Basmati Rice
  8. 1T         Flour
  9. 3C        Water
  10. 2C        Black Eyed Peas, canned
  11. 1C        Cannellini Beans
  12. ½C     Kielbasa Sausage, Chopped
  13. 1C        Fresh Parsley, Chopped
  14. ½C     Cilantro, Chopped
  15.             Sea Salt and Freshly Ground Black Pepper


Large Soup Pot


  • For the best results mix entire package for even flavor in every bite

  • You can store the unused portion of the Blend oil mixture in your refrigerator

  • You can use this Blend for all ground meat and steak meat

  • Add extra salt and pepper to your taste if desired              


  1. Empty the entire package of Kabob Blend No.20 in a mixing bowl

  2. Add oil and mix well

  3. In a large mixing bowl, add half of the Blend oil mixture, meat and onion, mix well

  4. Form meat balls in size of ping pong ball

  5. In pot add yogurt, egg, flour, water and rice, cook over low heat, stirring constantly

  6. Cook for about 20 minutes or until rice cooked

  7. Add meat balls  to yogurt mixture and simmer for 10 minutes

  8. Add sausage and beans and cook for 15 minutes

  9. Add greens, cook for 5 minutes

  10. Top with mint or micro greens and serve