Yogurt soup with Cheek peas and meat balls

5 cups water

 1 cup cheek peas

2 spoon pasta or vermicelli or rice.

for finishing: 1 large soup bowl of yoghurt, 1egg (optinal), 1 tsp flour

for the meatballs: 200 g of minced meat,  1 teaspoon salt, 1 teaspoon black peeper,1 spoon of semolina or bulgur.

PREPARING:

Bring the water to a boil in a medium saucepan. Add cheek peas, cover and cook over low heat until tender.

Add the meat balls cook about ten minutes then add pasta or vermicelli or rice.

Cook more ten minutes.

For finishing:

In a large saucepan, whisk the yogurt with egg yolk and flour. I didn’t add egg for Sangeeta and Kavita. Whisk in the stock and bring to a simmer over low heat..

Melt the butter in a small skillet. Add paprika and mint.  Add into soup.