Categories: Lamb/mutton, Persian 
      Yield: 6 servings 
  
--------------------------------HERBED BALL-------------------------------- 
      1 lb Ground beef or veal 
  1 1/2 c  Rice, raw; well rinsed 
      1 ts Salt; or to taste 
    1/4 ts Turmeric, ground 
    1/4 ts Pepper 
      2 tb Tarragon, dried 
      2 bn Parsley, Italian; chopped 
           -fine in a processor 
      1 c  Leeks (whole); fine chopped 
    1/2 c  Dill, fresh 
    1/2 c  Onion; chopped fine 
 
-----------------------------------BROTH----------------------------------- 
      3 tb Oil 
      2 md Onion; sliced 
    1/4 ts Turmeric, ground 
      1 c  Tomato; chopped 
      1 ts Salt 
      5 c  ;Water 
      1 c  Peas, green; fresh or frozen 
  
  Mix all the meatball ingredients together and roll into balls, 2-1/2 
  inches in diameter, firmly packed.  Refrigerate them for 1 hour. 
   
  To make the broth, heat the oil in a pan or soup kettle, add the 
  onions and turmeric, and stir-fry over moderate heat until light 
  brown, about 3 minutes.  Add the tomatoes and salt and stir-fry for 2 
  minutes more. Add the water and bring to a boil. 
   
  Moisten your hands with cold water.  Take each herbed ball and roll it 
  firmly; add the balls to the broth very carefully, one at a one, so 
  that they do not not fall apart.  The water should just cover the 
  balls. Cover the pan and cook over moderately low heat, without 
  stirring, for 45 minutes.  Add the green peas and cook for 10 minutes 
  more. The broth will reduce somewhat, the balls swell considerably 
  due to the expansion of the rice. 
   
  Serve warm -- with the meatballs in the broth.  Makes 12 balls.