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1
In a soup kettle over low heat, bring stock to a gentle simmer.
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2
Chop chicken meat and onion coarsely.
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3
Place in bowl of food processor with dried mint and process briefly to mince and blend together, or chop by hand until finely minced together.
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4
Blend chicken with rice.
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5
Add one whole egg and mix together well.
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6
If the mixture seems too liquid, add enough bread crumbs to give it a consistency that will hold together.
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7
Form chicken into small, walnut-sized balls or rissoles.
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8
In a small bowl, beat second whole egg with a tablespoon of water.
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9
Spread minced parsley on a plate.
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10
Dip rissoles in the egg wash and then roll in parsley to coat well.
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11
With stock at a gentle simmer, lower the coated rissoles into it and poach approximately 15 minutes.
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12
(Most of the parsley should adhere.)
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13
When done, transfer rissoles to a warm soup tureen.
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14
Keep stock hot, but just below boiling.
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15
Beat yogurt and 1 egg yolk together until thoroughly mixed.
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16
Continuing to stir, add hot stock, a ladleful at a time, until the mixture is quite warm.
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17
Over low heat, stir yogurt-egg mixture into the hot broth.
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18
Taste, and add salt and pepper if necessary.
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19
Let warm to serving temperature but do not boil.
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20
Pour over the chicken balls and serve immediately.
