Lebeniye Soup (Yogurt, Rice and Mini Meatballs)

A nourishing and balanced traditional soup packed with high-quality protein and fiber from yogurt, chickpeas, and mini meatballs.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 200 g lean ground beef · 304 kcal in the whole recipe
• 1/2 cup cooked chickpeas (100 g) · 164 kcal in the whole recipe
• 2 tbsp rice (30 g) · 108 kcal in the whole recipe
• under 1 cup plain yogurt (200 g) · 120 kcal in the whole recipe
• 1 egg (50 g) · 72 kcal in the whole recipe
• 1 tbsp flour (12 g) · 42 kcal in the whole recipe
• 1 tbsp butter (14 g) · 100 kcal in the whole recipe
• Salt, black pepper, dry mint, and water

Method

1. Knead lean ground beef with salt and black pepper, then roll into chickpea-sized mini meatballs.

   

2. In a soup pot, combine 5 cups of water, rice, and cooked chickpeas; boil for 15 minutes until rice is tender.

   

3. Whisk plain yogurt, egg, and flour in a bowl, temper with a ladle of hot broth, and pour back into the pot while stirring.

   

4. Melt butter in a skillet, sauté the mini meatballs until cooked, then stir in dried mint for a minute.

   

5. Add the meatballs and mint oil to the bubbling soup, adjust salt, and simmer for 5 minutes before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.