‘Lucky’ Meatball and Madzoon (Yogurt) Soup

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
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.

    • 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!

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