Armenia Meatball Yogurt Soup--Around the World in a Bowl of Soup with Chef Ricky

0 comments

versentry5 hours ago3 min read

Earns commissions on purchases

Armenian Meatball Yogurt Soup - A Hearty Delight

This rich and flavorful Armenian Meatball Yogurt Soup, inspired by traditional Sbarag or Yayla Çorbası, is a hearty dish featuring meatballs packed with bulgur and ground beef, arrayed in a creamy yogurt broth. Infused with Aleppo pepper and dried mint, the dish serves as a soul-warming introduction to Armenian and Middle Eastern culinary traditions.

Ingredients

🌾 2 cups Fine Bulgur (sourced from Middle Eastern or specialty stores)
🧅 1/2 Onion, finely diced
🥩 1 pound 90% Lean Ground Beef
🧂 1 teaspoon Salt, additional to taste for yogurt mixture
⚫ 1 teaspoon Black Pepper, additional to taste for yogurt mixture
🌶️ 1 teaspoon Aleppo Pepper, plus a dash for yogurt mixture, 1 tablespoon for butter infusion
🥚 2 Whole Eggs
🥛 32 ounces Mountain High Original Plain Yogurt
🌿 2 tablespoons Dried Mint, plus extra for garnish
🍗 4 cups Pacific Organic Free Range Chicken Broth
🧈 1/4 Stick Butter, cut into pea-sized pieces (for stuffing meatballs); 3 tablespoons (for pepper infusion)
💧 Cold Water, for moistening hands during meatball preparation

Instructions

1- Prepare the Meatball Mixture:

In a large glass mixing bowl, combine the bulgur and diced onion.
Add the ground beef and season with salt, black pepper, and Aleppo pepper.
Crack one egg into the mixture and mix thoroughly until dense and well combined. Moisten hands with cold water if necessary.

2- Prepare Butter for Stuffing:

Cut butter into small, pea-sized chunks and freeze for a few minutes to harden.

3- Form and Stuff Meatballs:

Take small portions of the meat mixture, flatten slightly, and place a frozen butter chunk in the center.
Enclose the butter with the mixture and roll into small, round meatballs.

4- Prepare the Yogurt Mixture:

In a medium mixing bowl, add yogurt, dried mint, Aleppo pepper, salt, and black pepper.
Crack one egg and gently mix until all ingredients are fully blended.

5- Cook the Soup Base:

In a large pot, heat chicken broth until warm (not boiling).
Slowly add the yogurt mixture to the broth, stirring constantly to prevent curdling. Maintain low heat.

6- Simmer Meatballs in Soup:

When the yogurt broth is hot, add the prepared meatballs to the pot.
Let simmer for about 10 minutes or until the meatballs are fully cooked.

7- Prepare Pepper-Infused Butter (Topping):

In a small saucepan, melt the butter and add Aleppo pepper, stirring to infuse the flavor.

8- Serve:

Ladle the soup into bowls, sprinkle with dried mint, and drizzle with pepper-infused butter.

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6
Calories: 400
Protein: 24g
Fat: 25g
Carbohydrates: 18g
Equipment: Core Brand Bamboo Cutting Board, Chef's Knife (brand not visible), Large Glass Mixing Bowl (brand not visible), Medium Glass Mixing Bowl (brand not visible), Grey Non-Stick Large Pot (brand not visible), Ladle (brand not visible), Silicone Meatball Maker (optional, brand not visible), Small Saucepan (brand not visible)