Turkish Yogurt Soup with Tiny Meatballs Yogurt soup is one of the most soothing dishes imaginable, carrying that great comfort-food chicken soup to yet another level of consolation. The meatballs are not necessary, but lend added richness—this could even be served as a main couse for a light supper. You will need a very flavorful chicken stock for this soup, preferably one you have made yourself. If you can find goat's milk yogurt, you will not need to stabilize it before cooking it. Because of the fat structure, it doesn't separate on boiling, the way cow's milk yogurt does; moreover, it gives richer flavor and texture to the soup. Make the meatballs ahead of time, if you wish. 1/2 to 3/4 cup finely chopped onions (2 medium onions) 4 tablespoons extra-virgin olive oil 1/4 cup long-grain rice Boiling water Sea salt 1/2 pound lean ground lamb 2 tablespoons finely minced flat-leaf parsley 1/4 cup finely minced fresh dill 2 tablespoons finely minced fresh mint Freshly ground black pepper 1/2 teaspoon ground red pepper, preferably Middle Eastern (Aleppo pepper, Turkish pepper) 1 large egg, lightly beaten 2 to 3 tablespoons fine dry bread crumbs 5 cups flavorful chicken broth 1 egg yolk (optional) 4 cups whole-milk yogurt, preferably goat's milk yogurt 2 tablespoons unsalted butter 2 tablespoons dried mint Mix the onions with 2 tablespoons of the oil and set over medium-low heat. Cook gently, stirring, until the onions have softened, about 20 minutes. Add the rice and 1 cup of boiling water with salt to taste. Continue cooking for about 10 minutes, or until the rice has softenend somewhat and absorbed most of the liquid. Remove from the heat and set aside to cool. In a bowl combine the lamb, parsley, dill, and mint. Mix well, using your hands, then add lots of black pepper and the red pepper. Mix again and taste for seasoning. Stir in the rice-onion mixture, which will have cooled somewhat, and mix. Add the egg and enough bread crumbs to make a mixture that is moist but will hold together well. Form into small meatballs, about the size of marbles. Combine the chicken broth with 1 cup water and bring to a simmer. Add the meatballs and let simmer very gently until the meatballs rise to the top of the liquid, indicating they are done. Remove them with a slotted spoon and set aside. If you are using cow's milk yogurt, beat the egg yolk in a bowl with a wire whisk, then gradually beat in the yogurt. Whisk in 1 cup of cold water. Measure out 1 cup of the soup and whisk it into the yogurt, then pour the yogurt into the soup pot and stir it in. Bring to a simmer. Cover and simmer very, very gently, watching carefully so that the soup does not come above a very gentle simmer, for 10 minutes. Then taste and add salt if needed. If you are using goat's milk yogurt, combine the yogurt in a bowl with 1 cup of simmering soup stock. Stir to temper the yogurt, then pour it into the soup and bring it to a simmer. Taste and add salt if needed. Return the meatballs to the soup and simmer just long enough to heat them through. When you are ready to serve, melt the butter in a small saucepan. Crumble in the dried mint, then use this to dribble over the top and garnish the soup. Serve immediately. Makes 8 servings. From "The Essential Mediterranean" by Nancy Harmon Jenkins middle eastern recipe index christina m k al-sudairy buy the book!