Yogurt Soup with Meatballs and Rice — Tender, Aromatic, Homestyle

A delicate yogurt soup with rice and golden meatballs — a comforting dish with an Eastern accent. The light tang of yogurt, the aroma of mint, and the spices in the meatballs make it both satisfying and refreshing. Simple to prepare and ideal for a family lunch.

Ingredients

For the meatballs

• Ground beef — 8.8 oz | 250 g
• Breadcrumbs — 1/2 cup | 25–30 g
• Egg white — 1
• Parsley — small bunch (about 2/3 bunch), finely chopped
• Onion — 1/2, grated or very finely chopped
• Garlic — 1 clove, pressed
• Salt, black pepper, sweet paprika, cumin — to taste
• Oil for frying — 1–2 tbsp | 15–30 ml (butter or olive oil)

For the soup

• Rice — 1/2 cup | about 50 g, short-grain
• Plain yogurt — 3/4 cup | about 180 ml
• Flour — 1 tbsp | about 8 g
• Egg yolk — 1
• Water — 3 1/3–4 1/4 cups | 800 ml–1 l
• Butter — 1 oz | 30 g
• Dried mint — 1 tsp | about 1 g
• Salt — to taste

Step-by-Step Recipe

1. In a bowl, combine the ground beef, breadcrumbs, egg white, parsley, onion, garlic, salt, pepper, sweet paprika, and cumin. Mix thoroughly until smooth and well combined.
2. With damp hands, shape the meat mixture into small hazelnut-sized balls.
3. Pan-fry the meatballs in butter or olive oil until evenly browned on all sides. Transfer to a plate.
4. Rinse the rice in cold water until the water runs clear. In a pot, bring 3 1/3 cups | 800 ml water to a boil, season with salt, and cook the rice for 5–7 minutes over medium heat.
5. In a separate bowl, whisk the yogurt with the flour and egg yolk until completely smooth and free of lumps.
6. Ladle out 2 scoops of hot broth from the rice pot and slowly whisk it into the yogurt mixture, stirring constantly to temper it.
7. Pour the tempered mixture back into the pot with the rice and stir well. Cook over the lowest heat for 3–4 minutes, without allowing the soup to boil vigorously.
8. Add the browned meatballs to the finished soup and warm through for another 2–3 minutes.
9. In a small skillet, melt the butter, add the dried mint, and warm for 10–15 seconds until fragrant. Pour the mint butter into the pot. Stir, remove from the heat, and let the soup rest for 5 minutes before serving.

Tips and Variations

• Use plain yogurt at room temperature — it is less likely to curdle. If the yogurt is very thick, thin it with 2–3 tbsp | 30–45 ml water.
• Do not let the soup boil after adding the yogurt: keep it on low heat and stir gently.
• You can bake the meatballs at 392°F | 200°C for 10–12 minutes instead of frying.
• Replace part of the water with chicken broth for a deeper flavor.
• Turkey or chicken can be used instead of beef for a lighter soup.

Nutritional Value

Per serving	Amount
Calories	≈ 300 kcal
Protein	≈ 17 g
Fat	≈ 18 g
Carbohydrates	≈ 22 g

FAQ

Why does yogurt sometimes curdle in soup?

Cold yogurt and a hard boil are the main causes of curdling. Use yogurt at room temperature, temper it with hot broth, and keep the soup on low heat.

Can I replace dried mint with fresh mint?

Yes. Use 1–2 tbsp | about 4–8 g finely chopped fresh mint and stir it into the melted butter at the very end, without overheating, to preserve the aroma.

How should I store and reheat this soup?

Store in the refrigerator for up to 2 days. Reheat over low heat without letting it come to a boil, stirring occasionally so the yogurt base stays smooth.