Shifteh Berenji (Persian Meatball Soup) — Jewish Food Society

Ingredients

• 1 cup dried small white beans, such as navy beans, soaked in 4 cups of water overnight
• 1 pound beef stew meat, trimmed and cut into 1-inch cubes
• 10 dried black Persian limes, halved
• 6 chicken necks or backs (or 1½ pounds chicken thighs and drumsticks)
• 2 small whole yellow onions, peeled
• 2 large carrots, cut into 2-inch pieces
• 3 stalks celery, cut into 2-inch pieces
• 1 medium celery root, peeled and cut into 2-inch by ¼-inch pieces
• 1 tablespoon tomato paste
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1 tablespoon kosher salt, plus more to taste
• 2 teaspoons freshly ground black pepper, plus more to taste
• 1 pound ground white meat chicken
• 1 pound ground beef
• 1 large yellow onion, finely diced
• 1½ cups jasmine rice, rinsed and drained
• 1½ cups finely chopped cilantro (1 bunch)
• 1¼ cups finely chopped parsley (1 bunch)
• ¼ cup finely chopped tarragon
• 1 tablespoon cumin
• 1 tablespoon kosher salt
• 2 tablespoons freshly ground black pepper
• 8 ounces pitted prunes (1¼ cup)