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–+ servings
Beige speckled bowl with a creamy off white liquid, small brown meatballs covered in the off white liquid, spiral shaped white pasta and golden toasted pine nuts on top with a metal spoon in the bowl on a blue background with a blue tea towel in the corner and a small blue bowl with toasted pine nuts.
4.75 from 4 ratings

Meatball Soup with Yogurt & Pasta (Life Changing)

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Author: Amina Al-Saigh
This incredibly easy and creamy Yogurt Soup with Pasta and Meatballs is going to become a weeknight staple. Tender meatballs sit inside of a slightly tangy soup with hearty pasta and garnished with crunchy pine nuts. Perfect any night of the week and has that addictive, umami factor that keeps you wanting more.
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Ingredients
 

For the Meatballs and Pasta

  • 1 lb lean ground beef
  • 1/2 cup breadcrumbs, dry Italian or panko
  • 1 teaspoon garlic powder
  • 1 teaspoon seven spice
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 200 g pasta, short pasta shape

For the Yogurt Sauce

  • 1 L full-fat plain yogurt
  • 1 tablespoon cornstarch
  • 1 egg, any size
  • 3 cups chicken broth, or vegetable broth
  • 3/4 teaspoon salt
  • 1 teaspoon dried mint, plus more for garnish
  • 1/4 teaspoon Aleppo pepper, plus more for garnish, substitute for chilli flakes
  • 1/4 cup pine nuts , toasted, or slivered almonds

Instructions
 

  • Start by boiling water for the pasta in a large pot. Salt the water until it tastes salty. Cook the 200 g pasta according to box directions, until al dente. Drain and set aside.
  • In a medium sized bowl, mix the 1 lb lean ground beef with the 1/2 cup breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon seven spice, 1 teaspoon onion powder, 1 teaspoon salt and 1/4 teaspoon ground black pepper. Shape into small, less than 1 inch sized meatballs. Set aside on a plate or tray.
  • In a medium sized pot, add the 1 L full-fat plain yogurt, 1 tablespoon cornstarch and the 1 egg and whisk to combine until smooth, off the heat. Place on medium heat and slowly add the 3 cups chicken broth, whisking as you go. Allow a few minutes for the yogurt to warm up. If it starts to separate, you can blitz it with an immersion blender. The texture should be very creamy.
  • Taste the yogurt and add the 3/4 teaspoon salt (but you may need less if your broth is salty, so add it slowly).
  • Carefully add the meatballs to the pot and allow them to poach in the sauce for 6-7 minutes. Add the pasta in the last 2 minutes. Stir together, then add the 1 teaspoon dried mint and the 1/4 teaspoon Aleppo pepper. To serve, ladle into bowls and top with more dried mint, Aleppo pepper or chili flakes, and the 1/4 cup pine nuts .

Notes

  • It is important to start the sauce off the heat so that the whole mixture can be heated up slowly at the same time to prevent any separation from occurring.
  • The sauce will separate if it is at a drastically different temperature than the broth as you mix the two together. If that does happen, use an immersion blender to blitz it back into a creamy consistency. 
  • For leftovers, you may need to add some water to thin it out before reheating as some of the liquid will be absorbed by the pasta.
Serving: 1serving, Calories: 582kcal, Carbohydrates: 62g, Protein: 43g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 145mg, Sodium: 1338mg, Potassium: 975mg, Fiber: 3g, Sugar: 14g, Vitamin A: 478IU, Vitamin C: 1mg, Calcium: 372mg, Iron: 5mg
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