Soups & Stews · Turkish

Turkish Yogurt Soup with Tiny Meatballs and Chickpeas

4.9 (127 cooks rated this)

Marble-sized lamb meatballs and chickpeas swim in a tangy, rice-thickened yogurt broth finished with butter and dried mint. It is comforting and bright at once, with a creamy body that never splits when tempered carefully.

Test kitchen note: Whisk the egg and flour into the yogurt, then ladle in hot broth a little at a time before adding it to the pot to avoid curdling.