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1
Prepare the soup: In a large saucepan, heat the olive oil.
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2
Add the onion, carrot, garlic, turmeric, and cumin.
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3
Saute over high heat until the onions are glassy, about 5 minutes.
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4
Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan.
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5
Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil.
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6
Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender.
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7
Skim as necessary.
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8
Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F.
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9
In a small bowl, soak bread crumbs in milk.
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10
In a mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes.
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11
Season lightly with salt and pepper.
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12
Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands.
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13
Form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter.
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14
Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan.
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15
Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven.
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16
Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes.
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17
Prepare the garnish: In a small bowl, combine all ingredients.
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18
Refrigerate until serving time.
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19
Return to the soup: Remove the celery bouquet.
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20
With an immersion blender, lightly blend soup (you want it to still be a little chunky).
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21
Correct seasoning, to taste.
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22
Alternatively, transfer 2/3 of the soup to a blender*.
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23
Blend until smooth and return to the saucepan.
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24
Ladle soup into 8 or 10 soup bowls.
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25
Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over.
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26
Serve immediately.
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27
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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28
Transfer liquid to a blender or food processor and fill it no more than halfway.
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29
If using a blender, release one corner of the lid.
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30
This prevents the vacuum effect that creates heat explosions.
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31
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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32
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
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33
3 1/2 quarts cold water
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34
1 medium carrot, peeled and sliced
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35
1 medium onion, quartered
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36
1 small celery stalk, sliced
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37
1 small leek, sliced
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38
3 sprigs parsley with stems
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39
1 bay leaf
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40
1/2 teaspoon whole white peppercorns
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41
Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil.
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42
Skim off the scum that collects on the top.
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43
Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary.
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44
Strain into a clean bowl and cool.
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45
Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing.
