Creamy Yogurt Soup with Meatballs

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 250g (0.55 lb) ground lamb 250g (0.55 lb) ground lamb
• 1 onion, grated 1 onion, grated
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried mint 1/2 teaspoon dried mint
• Salt and pepper to taste Salt and pepper to taste
• 1.5 liters (6 cups) chicken or vegetable broth 1.5 liters (6 cups) chicken or vegetable broth
• 500g (2 cups) plain yogurt 500g (2 cups) plain yogurt
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 eggs 2 eggs
• 2 tablespoons butter 2 tablespoons butter
• Red pepper flakes, for garnish Red pepper flakes, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 15g (5g sugars)
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground lamb, grated onion, minced garlic, breadcrumbs, parsley, cumin, paprika, dried mint, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a walnut.
3. 3.
   In a separate pot, bring the chicken or vegetable broth to a boil. Add the meatballs and simmer for 15-20 minutes, or until the meatballs are cooked through.
4. 4.
   In a mixing bowl, whisk together the yogurt, flour, and eggs until smooth.
5. 5.
   Slowly pour the yogurt mixture into the pot with the meatballs, stirring continuously to prevent curdling.
6. 6.
   Cook the soup over low heat for an additional 10 minutes, stirring occasionally.
7. 7.
   In a small saucepan, melt the butter over low heat.
8. 8.
   Ladle the soup into bowls and drizzle each serving with melted butter. Sprinkle with red pepper flakes for a touch of heat.
9. 9.
   Serve hot and enjoy the creamy goodness of Şiveydiz!

Treat your ingredients with care...

• Ground beef and lamb — Make sure to use lean ground meat for healthier meatballs. If you prefer a stronger lamb flavor, increase the amount of ground lamb in the mixture.
• Yogurt — Use full-fat plain yogurt for a creamier and richer soup. Greek yogurt can also be used as a substitute.

Tips & Tricks

• For a lighter version, you can use low-fat yogurt or a combination of yogurt and sour cream.
• If you prefer a thicker soup, increase the amount of flour in the yogurt mixture.
• To add a refreshing twist, garnish the soup with a squeeze of lemon juice before serving.
• Serve Şiveydiz with warm crusty bread for a complete and satisfying meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Şiveydiz soup hot in individual bowls. Garnish each serving with a drizzle of melted butter and a sprinkle of red pepper flakes for an extra kick. Accompany the soup with a side of warm bread to soak up the creamy goodness.

Presentation advice

Present the Şiveydiz soup in elegant bowls, allowing the vibrant yellow color of the soup to shine through. Place a small dollop of yogurt on top of each serving and sprinkle with fresh parsley or mint leaves for a pop of green. Serve with a side of warm bread and enjoy the visual appeal of this traditional Turkish dish.