Yuvalama (Turkish Yoghurt & Meatball Soup)

Ingredients

• 2 tbspshort-grain or broken rice
• 240 g (1 cup)boiled chickpeas
• 1.2 litres (5 cups), dividedwater
• 75 g (½ cup)onion, finely diced
• 1 clovegarlic, minced
• 360 ml (1½ cups)yoghurt
• 2 tbspplain flour
• 1 tbsplemon juice
• 1 tsp, or to tastesalt
• 2 tbspoil
• 2 tbspbutter
• 1 tbspdried mint
• to tastefresh mint
• to tastechilli flakes
• to tastelemon slice or wedge

Instructions

1. 1

   Shape the meatballs

   The method calls for meat, rice flour, chilli flakes, salt and pepper, but these meatball ingredients and their quantities are not included in the supplied ingredient list. If you have the intended quantities, knead them together into a smooth paste, roll into chickpea-sized balls and chill until needed.

2. 2

   Boil the rice

   Rinse the rice until the water runs clear. Put it in a large pot with 240 ml (1 cup) of the water and bring to the boil over medium-high heat.

3. 3

   Add chickpeas

   Pour in the remaining 960 ml (4 cups) of water and add the boiled chickpeas. Bring the pot back to the boil.

4. 4

   Cook the aromatics

   Meanwhile, heat a non-stick pan over medium heat. Add the onion and garlic and sauté until fragrant.

5. 5

   Brown the meatballs

   Add the chilled meatballs to the pan and cook for a few minutes, until they have changed colour and are partly cooked.

6. 6

   Temper the yoghurt

   In a bowl, mix the yoghurt, flour and lemon juice. Whisk in some hot soup, then pour the yoghurt mixture into the pot and stir well.

7. 7

   Simmer the soup

   Add the meatball and onion mixture to the pot, add salt and stir. Simmer for 5 minutes.

8. 8

   Adjust the seasoning

   Taste and adjust the seasoning, then continue cooking until the soup reaches your preferred consistency.

9. 9

   Make mint butter

   Put the oil, butter and dried mint in a small saucepan over medium heat. Cook for 2 minutes, then set aside.

10. 10

    Serve the soup

    Ladle the soup into bowls. Drizzle 1 tbsp of mint oil over each serving, then garnish with chilli flakes and fresh mint leaves. Serve straight away with a lemon slice or wedge.

What is yuvalama?

Yuvalama is a Turkish soup associated with the south-eastern city of Gaziantep, traditionally made with yoghurt, chickpeas and small meatballs. Its appeal comes from the contrast between a tangy, creamy broth and hearty, tender additions.

This recipe follows that comforting combination and adds a finishing drizzle of butter, oil and dried mint. The supplied ingredient list is incomplete for the method: it does not include the meat, rice flour, pepper or chilli flakes mentioned for the meatballs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 8g protein, 29g carbs, 14g fat.

In the listed ingredients, chickpeas and rice provide most of the carbohydrates, while yoghurt contributes protein and some fat; oil and butter supply most of the fat. The meatballs would add further protein and energy, but their ingredients and amounts are missing, so the nutrition estimate cannot include them; serve with a green salad or extra vegetables for balance.

The rice and chickpeas

Rinsed rice: washing it until the water runs clear removes loose surface starch. It first cooks in a smaller amount of water before the remaining water and chickpeas are added.

Boiled chickpeas: because they are already cooked, they need only to heat through and mingle with the broth. The method does not specify a variety or preparation beyond boiling.

Keep the yoghurt smooth

Yoghurt mixture: whisk the flour and lemon juice into the yoghurt before adding it to the pot. This helps distribute the flour and gives the soup its creamy, tangy character.

Hot soup: whisking a little hot broth into the yoghurt mixture gradually warms it before it goes into the pot. Stir the soup well as you pour in the mixture.

Small meatballs, missing quantities

Meatball mixture: the method describes kneading meat with rice flour, chilli flakes, salt and pepper, then rolling chickpea-sized balls. None of those ingredients, apart from chilli flakes and salt, is fully specified in the supplied list, and the meat and rice flour are absent altogether.

Pan cooking: the method asks for the balls to be cooked with the onion and garlic until partly cooked, then simmered in the soup. Use the original recipe's complete quantities before attempting this step.

Build flavour in stages

Onion and garlic: sauté them over medium heat until fragrant, rather than letting them darken. They are then combined with the partly cooked meatballs.

Mint oil: warm the oil, butter and dried mint for 2 minutes, then keep the mixture aside until serving. Adding it at the end preserves its aroma and gives each bowl a fragrant finish.

Check the consistency

Simmering: after the yoghurt mixture and meatball mixture are added, simmer for 5 minutes, then continue cooking as needed. The recipe gives no total cooking time or precise final thickness.

Seasoning: taste the broth before serving and adjust it to your preference. A little lemon at the table can sharpen the yoghurt's tang.

Serving suggestions

Garnish: the recipe finishes each bowl with mint oil, chilli flakes and fresh mint. Add the mint oil gradually so you can distribute it evenly among the servings.

On the side: serve with lemon wedges and bread for dipping, or pair the soup with a simple salad. The recipe itself specifies an optional lemon slice or wedge.

Recipe notes & tips

• Rinse the rice thoroughly before it goes into the pot.
• Whisk the flour into the yoghurt until no lumps remain.
• Warm the yoghurt mixture gradually with a little hot soup before adding it to the pot.
• Keep the pan at medium heat while sautéing the onion and garlic.
• Prepare the mint oil near the end so its aroma stays vivid.
• Check the original ingredient list for the missing meatball quantities before cooking.

Variations

• More lemon: serve extra lemon wedges alongside the bowls for a sharper finish.
• Gentler heat: use only a pinch of chilli flakes as a garnish.
• Herb-forward: add extra fresh mint at the table.
• Thicker broth: simmer the soup longer, checking it regularly as it reduces.
• Meatball-free: omit the meatballs and make the soup with the listed rice and chickpeas, noting that this changes the method and texture.

Common mistakes to avoid

• Adding cold yoghurt directly: whisk in some hot soup first to warm the mixture gradually.
• Skipping the rice rinse: wash it until the water runs clear before cooking.
• Letting the aromatics brown: sauté the onion and garlic over medium heat until just fragrant.
• Overcooking the mint: heat the mint, oil and butter for the stated 2 minutes, then set them aside.
• Guessing the meatball quantities: the meat and rice flour are absent from the supplied list, so check the complete source recipe first.

How to store

Refrigerate leftovers in a covered container and use within 2–3 days. Reheat gently in a saucepan, stirring often and avoiding a vigorous boil, which can affect the yoghurt broth; add a splash of water if it has thickened.

Frequently asked questions