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Meatball Soup with Yogurt & Pasta (Life Changing) Recipe

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3.8 from 7 reviews

This Meatball Soup with Yogurt & Pasta is a comforting and flavorful dish featuring tender spiced meatballs poached in a creamy, tangy yogurt broth. Combined with al dente pasta and fragrant spices like mint and Aleppo pepper, this soup offers a delightful balance of richness and warmth in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Meatballs

  • 1 lb lean ground beef
  • 1/2 cup breadcrumbs (dry Italian or panko)
  • 1 teaspoon garlic powder
  • 1 teaspoon seven spice
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Pasta

  • 200 g pasta (short pasta shape)

Soup Base

  • 1 L full-fat plain yogurt
  • 1 tablespoon cornstarch
  • 1 egg (any size)
  • 3 cups chicken broth (or vegetable broth)
  • 3/4 teaspoon salt

Seasonings & Garnishes

  • 1 teaspoon dried mint (plus more for garnish)
  • 1/4 teaspoon Aleppo pepper (plus more for garnish, substitute for chili flakes)
  • 1/4 cup pine nuts (toasted, or slivered almonds)

Instructions

  1. Cook the pasta. Boil water in a large pot and salt it until it tastes salty. Cook the 200 g of pasta according to the package instructions until al dente. Drain and set aside.
  2. Prepare the meatballs. In a medium bowl, combine 1 lb of lean ground beef with 1/2 cup breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon seven spice, 1 teaspoon onion powder, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Mix thoroughly and shape into small meatballs, less than 1 inch in diameter. Place them on a plate or tray.
  3. Make the yogurt broth base. In a medium pot off the heat, whisk together 1 L of full-fat plain yogurt, 1 tablespoon cornstarch, and 1 egg until smooth. Place the pot over medium heat and slowly add 3 cups of chicken broth while whisking continuously to combine. Warm the mixture gently for a few minutes; if it begins to separate, blend with an immersion blender to maintain a creamy texture.
  4. Season the broth. Taste the yogurt broth and add 3/4 teaspoon salt gradually, adjusting as needed based on the saltiness of your broth.
  5. Poach the meatballs. Carefully add the prepared meatballs into the pot. Let them gently poach in the yogurt broth for 6-7 minutes until cooked through.
  6. Add pasta and finish seasoning. In the last 2 minutes of cooking, add the cooked pasta to the pot and stir gently to combine. Stir in 1 teaspoon dried mint and 1/4 teaspoon Aleppo pepper.
  7. Serve and garnish. Ladle the soup into bowls and top with additional dried mint, Aleppo pepper or chili flakes, and 1/4 cup toasted pine nuts or slivered almonds for a nutty crunch.

Notes

  • Use chicken broth for a richer flavor or vegetable broth for a vegetarian option (omit meatballs to keep it vegetarian).
  • If the yogurt mixture begins to curdle, blending with an immersion blender helps create a smooth, creamy texture.
  • You can substitute Aleppo pepper with mild chili flakes if unavailable.
  • For a gluten-free version, replace breadcrumbs with gluten-free alternatives and use gluten-free pasta.
  • To toast pine nuts, heat them lightly in a dry pan over medium heat until golden and fragrant, about 2-3 minutes, stirring frequently to avoid burning.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Middle Eastern

Find it online: https://iamstarved.com/meatball-soup-with-yogurt-and-pasta-life-changing-recipe/