Yield: About 4 to 5 servings
3 cups plain yogurt
1 egg, beaten
2 tablespoons dried mint
2 cans (14.5 oz. each) of chicken broth
2 tablespoons butter
1 lb. lean ground beef (or ½ lb. ground beef and ½ lb. lean ground lamb)
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
cayenne pepper and/or paprika, to taste
1 cup fine bulgur, size #1
1 small onion, minced
¼ cup red bell pepper, finely chopped (optional)
¼ cup flat-leaf Italian parsley, finely chopped (optional)
1 pitted olive, optional (see meatball step #2)
1. Combine all of the meatball ingredients until well incorporated. This can be done by hand or in a food processor.
2. Dip hands in a bowl of cold water, then roll meat-bulgur mixture into balls about ¾ inch to one inch in size. (NOTE: At this time, you can place a pitted olive in the center of one of the meatballs. Whoever receives that meatball in the soup at serving time, will be considered lucky.)
3. Cook the meatballs in a pot of boiling water until they float to the surface. Remove meatballs using a slotted spoon and place on paper towel-lined plate to drain.
1. In a mixing bowl, whisk together the yogurt, egg, and dried mint.
2. Place yogurt mixture in a large pot. Begin cooking on a low heat, stirring constantly to prevent the egg from curdling. Stir in the chicken broth and butter; continue to stir and cook gently for 5 minutes. Do not let mixture come to a boil.
3. Add the meatballs and continue to cook at low heat for 10 more minutes, stirring now and then.
4. Serve immediately.
Remember, the person who gets the meatball with the olive inside will have good luck!