What are the benefits of Yuvalama soup?
- Strengthens the body
- Relieves mental fatigue
- It stimulates appetite
- Strengthens the stomach
- Increases breast milk
- Prevents excess water accumulation in the body
How to make Yuvalama soup?
Ingredients for Yuvalama soup
For the small ball meatballs;
- 200 g low-fat minced meat
- 1 glass of broken rice
- Half a glass of flour
- 2 tablespoons of semolina
For the soup;
- 500 g shank
- 1 glass of chickpeas
- 1 onion
- 1.5 liters of water
- Black peppercorns
- Salt
For the yoghurt sauce;
- 300 g strained yoghurt (pouch yoghurt)
- 1 egg
- 1 tablespoon of flour
- 4 glasses of water
- Butter and dried mint (chili flakes if desired)
How to make Yuvalama soup:
Boil the chickpeas, which we soaked in water the night before, along with the onion (whole) and shank, in a pot (about 15 minutes) by adding black pepper and salt. Cool your meat, separate it from the bones and chop it into small pieces.
For the ball meatballs, soak the rice in hot water (about 30 minutes).
Put the semolina (soak it with 2-3 spoons of water to swell) and flour into the kneading bowl. Put the minced meat and rice together in the food processor, mix with flour and semolina and knead until combined, let it rest in the refrigerator for about 30 minutes (you will roll it more easily).
Divide the meatball mixture into 2 equal parts (we will make our soup from half of it, you can roll the remaining half and put it in the deep freezer). Dip your hand into a little oil in a bowl and roll your mixture into chickpea-sized balls.
For the soup, strain your broth and put it in your pot. When it boils, throw in your meatballs, boil for 2-3 minutes. While your meatballs are boiling, crush your strained yoghurt with cold water for the yoghurt sauce, add the egg and flour and mix well. To accustom the yoghurt to the soup, add about 2 ladles of yoghurt from the boiled broth. Add it to the sauce, add the yoghurt sauce to your soup by slowly flowing and mixing.
