Tutmac Soup With Meatballs Recipe

Ingredients:

For 4 people

🕐 Preparation: 15 min. 🕐 Cooking: 15 min.


Noodle (Dark)	1	Cup
Boiled Chickpeas	1	Half Cup
Green Lentils	1	Cup
Butter	1	Tbsp
Water (Hot)	1	Liters


Yogurt	1.5	Cup
Flour	1	Rounded Tbsp
Egg Yolk	1	Qty


Butter	3	Tbsp
Dry Onion (Small-sized)	1	Qty
Dried Mint	1	Tsp (large)

Instructions:

Take the butter in a saucepan and melt it. Add the noodles and sauté for a few minutes.
Add 1 liter of hot water and cook the noodles until they are slightly firm.
Add boiled chickpeas and boiled green lentils and cook together for 10 minutes.
For its dressing, whisk the flour, egg yolk and yoghurt in a bowl until smooth.
Take a few ladles of the soup's water and slowly add it to the seasoning to warm it up.
Add the seasoning you have prepared to the soup little by little while continuing to mix, bring it to a boil and turn off the heat.
Add salt and pepper at this stage and check.
For the sauce, heat the butter in a saucepan. Fry the finely chopped onion until soft. Add dried mint and, if you wish, hot red pepper flakes and froth without burning.
Serve the soups you have separated into bowls hot, garnished with butter sauce. Enjoy your meal!
Note: You can also make "meatball stick soup" by adding chickpea-sized small meatballs that you will prepare with onions and minced meat to this soup.

Pastry Soup

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