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
  • Flour
  • 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.

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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/

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