YOU WILL BE ADDICTED TO THIS SOUP THE MOMENT YOU MAKE IT šŸ† YOU’LL WANT TO MAKE IT AGAIN AND AGAINšŸ˜³

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A steaming bowl of addictive soup garnished with fresh herbs and spices.
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This yogurt soup with ground meat, vermicelli, and chickpeas is a comforting dish you’ll want to add to your weeknight meal rotation. The creamy yogurt combined with spices and hearty ingredients create a rich flavor profile that is both satisfying and nourishing. It’s particularly appealing for those looking for a family-friendly soup thatā€™s rich in protein and fiber, helping to keep everyone full and content. The dish also offers a delicious way to incorporate chickpeas into your diet, making it a well-rounded meal. You may also find Baked Potato Dish So Delicious Youll Make It Again And Again useful.

Why This Recipe Is Helpful

  • It combines protein-rich ground meat and chickpeas, making it hearty and filling.
  • The soup is easy to prepare and can be made in about 30 minutes, perfect for busy nights.
  • Yogurt adds a creamy texture while also providing beneficial probiotics.

Best For

This recipe is great for families looking for a satisfying meal, as well as anyone who enjoys the comforting flavors of a warm soup.

Be Careful If

If you are managing specific dietary needs, keep in mind that this recipe contains dairy and may not be suitable for those with lactose intolerance.

Ingredients

  • 2 tablespoons (30 g) medium-fat ground meat
  • 4 tablespoons (60 ml) vegetable oil
  • 1 cup (100 g) vermicelli
  • 1.5 liters (6 cups) water
  • 5 tablespoons (75 g) yogurt
  • 1 egg yolk
  • 1.5 tablespoons (12 g) flour
  • 2 tablespoons (30 g) butter
  • 1 teaspoon dried mint
  • 1 cup (240 g) cooked chickpeas
  • Salt to taste
  • 1/2 teaspoon red pepper flakes (for garnish)

Ingredient Notes

  • Use medium-fat ground meat for a balance of flavor and health.
  • You can substitute the vermicelli with another type of pasta if desired.
  • Feel free to use homemade yogurt for an extra creamy texture.

Kitchen Tools Needed

  • Large pot
  • Small pan
  • Mixing bowl
  • Whisk
  • Spoon for stirring

Step-by-Step Instructions

  1. In a large pot, heat the vegetable oil over medium heat and add the ground meat. Cook until browned, breaking it up with a spoon, about 5 minutes.
  2. Add the vermicelli to the pot and sautƩ for 2-3 minutes until lightly golden.
  3. Pour in the water, stir well, and bring the mixture to a boil. Avoid adding salt at this stage.
  4. In a mixing bowl, combine the yogurt, egg yolk, and flour to form a smooth mixture.
  5. Temper the yogurt mixture by gradually adding a ladle of hot soup while stirring continuously to prevent curdling.
  6. Once tempered, pour the yogurt mixture into the soup pot, stirring well to combine. Simmer for another 5 minutes until slightly thickened.
  7. Stir in the cooked chickpeas and continue to simmer for 5 more minutes.
  8. Season with salt to taste.
  9. In a small pan, melt the butter and add the dried mint. Cook for about a minute until fragrant.
  10. Pour the mint-infused butter over the soup as a finishing touch.
  11. Garnish with red pepper flakes before serving. Enjoy the soup!

Pro Tips

  • Always temper the yogurt mixture to prevent it from curdling in the soup.
  • SautĆ© the vermicelli until golden for added flavor.
  • Experiment with different herbs and spices for varied taste profiles.

Lighter Swaps

You can use low-fat yogurt instead of regular yogurt if you’re looking for a lighter option.

Common Mistakes

  • Avoid boiling the yogurt directly in the soup to prevent separation.
  • Ensure the vermicelli doesnā€™t overcook; it should be just soft enough.

Serving Suggestions

Serve the soup with crusty bread or a side salad for a complete meal.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Tips

Reheat gently on the stove over low heat, adding a splash of water if the soup thickens.

Nutrition Estimate

Calories: 380
Protein: 18 g
Carbs: 45 g
Fat: 15 g
Values are estimates and may vary by ingredients and portion size.

Recipe Summary

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Middle Eastern
Course: Soup
Calories: 380

Frequently Asked Questions

Can I make this soup vegetarian?
Yes, you can omit the meat and substitute with extra vegetables or lentils.

How can I make this soup spicier?
You can add more red pepper flakes or a dash of cayenne pepper for heat.

Can I freeze this soup?
It’s best to freeze without the yogurt, then add it when reheating.

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