1/2 lb. ground beef
1 med. sized onion, chopped finely
1/2 tsp. ground cinnamon
Grated rind of 1/2 lemon
Freshly ground black pepper
1 1/2 tsp. salt
5 c. water
1/4 c. dried peas
1/4 c. lentils
4 oz. fine egg noodles
2 tbsp. chopped parsley
1 tbsp. dried mint

Put the ground beef, onion, 1/4 teaspoon cinnamon, grated lemon rind, 4 grindings of black pepper and 1/2 teaspoon salt into a medium-sized mixing bowl. Using your hands, mix the ingredients well and shape into small balls the size of walnuts.

Put the water in large pan with the peas, lentils and the remaining 1 teaspoon of salt. Bring to the boil and simmer for 15 minutes. Add the meatballs, noodles, 3 grindings of pepper and the parsley. Simmer for 40 minutes. Add more boiling water if the soup is too thick. Crush the dried mint with your fingers and add to the soup with the remaining cinnamon.