Turkish style Meatball & Chickpea Soup - Winter Special recipe By Food Fusion

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and fiber, while canned beans are budget-friendly.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while water with seasoning can save costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

In a chopper, add chicken, onion, salt, and black pepper powder and chop well.

Grease hands with oil, take a small quantity of mince mixture, and make a ball of cherry size (makes 75 mini meatballs).

On prepared meatballs, sprinkle all-purpose flour, coat well, and set aside.

In a frying pan, add olive oil and fry chicken meatballs on medium flame until golden brown (3-4 minutes) and set aside.

In a pot, add rice, water, and salt, mix well, and bring it to boil, cover, and boil for 8-10 minutes.

Add water and chickpeas, mix well, and cook for 4-5 minutes.

Now add chicken meatballs and mix well.

Add crushed black pepper and mix well (reserve 1 cup of stock for later use), cover partially, and cook on medium-low flame for 12-15 minutes.

In a bowl, add yogurt, egg, and all-purpose flour and whisk well.

Add lemon juice and mix well.

Now add reserved stock and whisk well.

Gradually add yogurt mixture, mix well for 3-4 minutes, and cook on low flame until soup is thick (3-4 minutes).

In a saucepan, add butter and let it melt on low flame.

Add dried mint leaves and mix well.

In the pot, add prepared tadka and mix well.

Serve with bread sticks.

Cooking Techniques

Equipment Needed

Spice Level: