I’m excited to say that our YouTube channel has become
pretty popular, even though we haven’t made a cooking video in a while. Folks
from all around write comments, and on occasion, make requests.
A YouTube viewer recently asked for the following:
“I don’t know what it’s called, but my ex. Mother in law
would make a yogurt (maybe mint too) soup with balls in it. Inside one of the
balls, she’d put an olive for a lucky person to find. What is this soup called
and can you make it?”
Here’s the recipe I think they’re looking for… |
| (Image from the gutsygourmet.net) |
‘Lucky’ Meatball and Madzoon (Yogurt) Soup
Yield: About 4 to 5 servings
Meatball Ingredients:
1 lb. lean ground beef (or ½ lb. ground beef and ½ lb.
lean ground lamb)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Cayenne pepper and/or paprika, to taste
1 cup fine bulgur, size #1
1 small onion, minced
1/4 cup red bell pepper, finely chopped (optional)
1/4 cup flat-leaf Italian parsley, finely chopped
(optional)
1 egg
1 pitted olive, optional (see meatball step #2)
Soup Ingredients:
3 cups plain yogurt
1 egg, beaten
2 tablespoons dried mint
2 – 14.5 oz. cans chicken broth
2 tablespoons butter
Meatball Directions:
1. Combine all of the meatball ingredients until
well-incorporated. This can be done by hand or in a food processor.
2. Dip hands in a bowl of cold water, then roll meat-bulgur
mixture into balls about ¾ inch to one inch in size. (NOTE: At this time, you
can place a pitted olive in the center of one of the meatballs. Whoever
receives that meatball in the soup at serving time, will be considered lucky.)
3. Cook the meatballs in a pot of boiling water until
they float to the surface. Remove meatballs using a slotted spoon and place on
paper towel-lined plate to drain.
Soup Directions:
1. In a mixing bowl, whisk together the yogurt, egg, and
dried mint.
2. Place yogurt mixture in a large pot. Begin cooking on
a low heat, stirring constantly to prevent the egg from curdling. Stir in the
chicken broth and butter; continue to stir and cook gently for 5 minutes. Do
not let mixture come to a boil.
3. Add the meatballs and continue to cook at a low heat
for 10 more minutes, stirring now and then.
4. Serve immediately. (Remember, the person who gets the
meatball with the olive inside will have good luck!)
View Comments
Thank you. My grandma would make this and we would all gobble it up, she made it the best. I'm going to try it. Wish me luck.
do you use chikefta meat?
For this recipe the meat used should have a low fat percentage, say 93% lean to 7% fat. Meat used Chi Kufteh should be much leaner than that. Hope this helps!