Yogurt Soup with Spicy Meat Balls


2 pounds ground lamb

1 medium white onion, minced

2 green onions, minced (green and white parts)

1/2 medium green bell pepper, seeded and minced

2-3 cloves garlic, minced

1 tablespoon each chopped fresh parsley, mint and basil

1/2 cup fine bulgur

Sea or Kosher salt and pepper, dash of red pepper

3 or 4 cups plain white or Greek yogurt

4 cups low sodium chicken broth


Chopped fresh parsley

Paprika and Aleppo pepper

Fresh lemon juice



Mix the lamb, onions, bell pepper, garlic, parsley, mint, basil, bulgur, salt, pepper and red pepper together in a medium bowl for 10 minutes. Shape into small balls and roll in the flour.

In a large pot, bring the chicken broth to a full boil, add the yogurt and stir for a minute, and lower heat to medium.  Add the meat balls to the broth, stirring constantly.  Cook slowly for 10-12 minutes until meat balls rise to the top.

Serve soup topped with choice of parsley, paprika, Aleppo pepper, and drizzle with fresh lemon juice or olive oil.

Note: Browned onions and chopped fresh garlic may be served as a garnish, if desired.


Serves 4-6.

*Christine’s recipes have been published in the Fresno Bee Newspaper, Sunset Magazine, Cooking Light Magazine, and at <http://www.thearmeniankitchen.com/http://www.thearmeniankitchen.com/