1/4cupeach finely chopped Italian parsleycilantro and mint
chopped parsley and cilantro
In a large saucepan over a medium high heat, begin to heat the oil. Cook the onions in the oil with a bit of salt, stirring occasionally, until they begin to caramelize. Add the garlic and cook for 2 min more. When the onions are nicely caramelized, stir in the turmeric and cumin and cook till fragrant, about 1 min.
Add the split peas and the chicken stock and bring to a boil. At this point cover the pan, reduce heat to a gentle simmer and cook for 1 hour.
While the peas are cooking, mix together the onions, garlic, meat, herbs and salt with your hands. Form walnut-sized balls of the mixture, about 18.
Place the meatballs in a large skillet, 9 at a time, on medium high heat and brown the meatballs on one side. Remove from skillet and set aside.
When the peas are cooked, stir in the pomegranate molasses. Gently add the meatballs to the soup and bring back to a simmer. Cover and simmer for another 20 minutes. Season with salt or pepper as desired.
Ladle in a bowl and top with the yogurt, fresh herbs, and fresh pomegranate seeds.