Step-by-Step Guide to Making Turkish Lebeniye Soup
For the Meatballs:
In a bowl, mix ground beef, minced onion (excess water squeezed out), salt, and black pepper.
Form mini meatballs, coat them with all-purpose flour, and fry in olive oil until golden brown (about 6-7 minutes). Set aside.
For the Yogurt Mixture:
In a bowl, whisk together plain yogurt, all-purpose flour, and egg until smooth. Set aside.
Preparing the Soup:
In a pot, bring 3 cups of water to a boil, then add the washed and soaked short-grain rice.
Cook until the rice is tender, then add canned chickpeas, another 3 cups of water, and salt. Simmer for 5 minutes.
Stir in the cooked meatballs. Slowly mix some hot soup into the yogurt sauce to temper it, then gradually pour it back into the pot while stirring continuously.
Simmer until the soup thickens slightly.
For the Mint Butter:
Melt unsalted butter in a small pan. Stir in dried mint and cook for 8 seconds.
Pour over the soup before serving.
