Turkish style Meatball & Chickpea Soup

A healthy and hearty Turkish style Meatball & Chickpea Soup to warm up your winter evenings. #HapppyCookingToYou #FoodFusion

Select Language


  • Boneless chicken 350g
  • Pyaz (Onion) 1 medium
  • Namak (Salt) 1 tsp or to taste
  • Kali mirch powder (Black pepper powder) 1 tsp
  • Maida (All-purpose flour) 2-3 tbs
  • Olive oil 2 tbs
  • Chawal (Rice) soaked 1/3 Cup
  • Water 1 & ½ liters or as required
  • Namak (Salt) 1 tsp or to taste
  • Water 1.5 litre or as required
  • Safed chanay (Chickpeas) boiled 200g
  • Kali mirch (Black pepper) crushed 1 tsp
  • Dahi (Yogurt) ½ kg
  • Anda (Egg) 1
  • Maida (All-purpose flour) 2 & ½ tbs
  • Lemon juice 1 tbs
  • Makhan (Butter) 30-40g
  • Dried mint leaves 1 tbs


In a chopper,add chicken,onion,salt,black pepper powder & chop well.

Grease hands with oil,take small quantity of mince mixture and make a ball of cherry size (makes 75 mini meatballs).

On prepared meatballs,sprinkle all-purpose flour,coat well & set aside.

In frying pan,add olive oil and fry chicken meatballs on medium flame until golden brown (3-4 minutes) & set aside.

In a pot,add rice,water,salt,mix well & bring it to boil,cover & boil for 8-10 minutes.

Add water,chickpeas,mix well & cook for 4-5 minutes.

Now add chicken meatballs & mix well.

Add black pepper crushed & mix well (reserve 1 cup of stock for later use),cover partially and cook on medium low flame for 12-15 minutes.

In a bowl,add yogurt,egg,all-purpose flour & whisk well.

Add lemon juice & mix well.

-Now add reserved stock and whisk well.

Gradually add yogurt mixture,mix well for 3-4 minutes and cook on low flame until soup is thick (3-4 minutes).

In a saucepan,add butter & let it melt on low flame.

Add dried mint leaves and mix well.

In pot,add prepared tadka and mix well.

Serve with bread sticks.

Recipe By: Seema Hanif

You May Also Like