Meatball Soup

Mix your ground meat with grated onion, salt, and black pepper. Work it together really well and roll into small meatballs about the size of a ping-pong ball.

In a pot, add rice and 3 cups of water. Cook until the rice is tender.

Stir in your cooked chickpeas and bring everything to a boil.

In a separate bowl, whisk together your yogurt sauce ingredients. Ladle a bit of hot broth from the pot into the bowl, whisk it together, then pour it back into the pot while stirring constantly to keep it from curdling.

Heat some oil in a skillet over medium-high heat. Brown the meatballs until they're golden on all sides. Finish with a knob of butter and a pinch of dried mint, letting them toast for just a moment.

Transfer the meatballs to the pot and simmer everything together for another 10 minutes.