Hot Yogurt Soup with Meatballs Recipe
Ingredients
1/2 pound lean ground beef or lamb
1 small onion, grated Salt and freshly ground black pepper to taste
3 8-ounce containers plain yogurt
1 tablespoon flour
3 1/2 cups beef or lamb broth
1/4 cup uncooked long-grain white rice
1/2 cup drained canned chickpeas, rinsed
1 1/2 cups chopped spinach leaves or a combination of spinach and sorrel leaves
4 tablespoons finely chopped fresh parsley
4 tablespoons finely chopped fresh dill
4 tablespoons chopped chives or scallions including tops
Directions
Combine meat, onion, salt and pepper in a bowl.
Knead until blended.
Form mixture into 1-inch balls; set aside.
Place yogurt in large kettle.
Whisk in flour, then broth until well blended.
Bring to a boil over low heat, stirring constantly in one direction.
When mixture is slightly thick-ened, add meatballs and rice; simmer 10 min-utes, stirring frequently.
Add chickpeas and spinach; simmer an additional 10 minutes or until meatballs and rice are tender.
Stir in re-maining ingredients, adjust seasoning and sim-mer 5 minutes.
Knead until blended.
Form mixture into 1-inch balls; set aside.
Place yogurt in large kettle.
Whisk in flour, then broth until well blended.
Bring to a boil over low heat, stirring constantly in one direction.
When mixture is slightly thick-ened, add meatballs and rice; simmer 10 min-utes, stirring frequently.
Add chickpeas and spinach; simmer an additional 10 minutes or until meatballs and rice are tender.
Stir in re-maining ingredients, adjust seasoning and sim-mer 5 minutes.
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