Yogurt Soup with Spicy Meat Balls


Ingredients:

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

Flour

Chopped fresh parsley

Paprika and Aleppo pepper

Fresh lemon juice

 


Preparation:

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/