Yoghurt soup with minted meatballs

Yoghurt soup with minted meatballs

Cook for Your Life
Gorta Yuuki (studio) and William Meppem (location)

This is a Turkish dish that I first tried in Tanzania, of all places. I was visiting a school that is funded out of turkey and was there for dignity day. All the children had to define what dignity was to them, and it was incredible to realise what a universal concept it is. I think it is hard to define, but easier if you think of an experience where dignity is taken away.

As for this soup, I really liked it. Everyone has tried lamb with tzatziki, so the dish isn’t really that bizarre, just a new way of serving it.


Quantity Ingredient
500g minced lamb
1/2 cup pine nuts, toasted and roughly chopped
1 onion, finely chopped
1 egg, lightly beaten
2 tablespoons dried mint
2 teaspoons ground cumin
1 tablespoon ground coriander
1 tablespoon grated lemon zest
sea salt
freshly ground black pepper
1 litre Chicken stock
6 garlic cloves, bruised
1 litre natural yoghurt
fresh mint leaves, to serve
Harissa, to serve


  1. Preheat the oven to 200°C and line an oven tray with baking paper.
  2. Combine the minced lamb, pine nuts, onion, egg, dried mint, spices and lemon zest in a large bowl. Season with salt and pepper and mix well. Roll into 24 balls and place on the prepared tray. Bake in the oven for 10–12 minutes, or until well browned.
  3. Combine the stock and garlic in a saucepan and bring to the boil, then reduce the heat and simmer for 8–10 minutes. Allow to cool slightly, then pour into a food processor along with the yoghurt and blend until smooth.
  4. Spoon the warm soup into 4 bowls and add 6 meatballs to each. Garnish with mint leaves and dollops of harissa.

low fat
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