Sopa de albóndigas con yogur y pasta

Ingredientes

• 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)
• 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)

Preparación

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Taste the yogurt and add the 3/4 teaspoon salt (but you may need less if your broth is salty, so add it slowly).

5. 5

   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 .