Yogurt Soup With Poached Chicken Rissoles Recipe

Name: Yogurt Soup With Poached Chicken Rissoles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 cups chicken or veal stock; 1/4 pound boneless cooked chicken meat; 1 medium-size onion; 1 teaspoon dried mint; 1 ⅓ cups cooked long-grain rice; 2 eggs and 1 egg yolk; Approximately 1/4 cup unseasoned bread crumbs, if necessary; 3/4 cup very finely minced parsley; 1 1/4 cups plain, unflavored yogurt; Salt and freshly ground black pepper to taste

Servings: persons

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

955

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 1/2 cups chicken or veal stock, 1/4 pound boneless cooked chicken meat, 1 medium-size onion, 1 teaspoon dried mint, and more.

Yes, Yogurt Soup With Poached Chicken Rissoles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yogurt Soup With Poached Chicken Rissoles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions