There is nothing better than a bowl of hot soup during the winter months. My favourite veggies are carrot and mushroom but go ahead and add what you ever like. The yogurt soup is made with nutritious ingredients. Enjoy it!

Prep: 15mins

Cook: 15 mins

Total:30 mins

Yield: 4-6 servings


Hello Everyone!

I love making soup and cold days are absolute perfect time to try traditional and new recipes. Creamy Yogurt soup with meatball, vegetable is one of my favourite recipe and easy delicious, nutritious. It is traditional soup also it is a good example of Turkish regional cusine usually associated with the northern and in the middle part of Turkey but it is common all ovue the country and it is popular Turkish soup that features plain strained yogurt, mint, rice or coarsely ground wheat. The soup is called ‘ Yayla corbasi ‘ in Turkey. I prepared the Turkish yogurt soup with rice and added meatball, vegetable, cream in it and the result was perfect and the soup was more delicious and nutritional.

In addition, There are some benfits of yogurt, such as it’s high in Protein and it helps to prevent osteoporosis, yeast infections and common cold, it helps lose weight, it may reduce the risk of high blood pressure, decreases allergy symptoms, makes your teeth pretty. TryTurkish yogur soup ” Yayla Corbasi’, do something good for your body healty and your taste.


2 cups strained yogurt, 1 egg yolk, 1 tsp plain flour, 6-7 cup water.

1 cup cream

Prepared meatballs,

2 tbs rice, washed

1 cup mushroom, diced

1 cup carrot, diced

1 tbs olive oil, 1 tbs butter

1 tsp dried mint or chopped fresh mint

Salt to taste

Optional:1tsp hot red pepper flakes

Here the recipe how to cook yogurt soup with meatball and vegetables:

Assemble the meatball.
Clean and Chop the mushroom.
Wash and Cut into small cubes your carrot.
Prepare the yogurt soup and cook then add the rice.
Add the meatball in your soup.
Add the chopped carrot into your soup.
Add chopped mushroom in your soup.


PREPARING MEATBALLS: 100-150- gr minced meat, salt to taste, 1/2 tbs dried mint . Place the meatball ingredients in a bowl and use your hands to combine all ingredients. Shape the meat mixture into small balls and the medium size, “like a hazelnut size and walnut size.” Place them on a plate and set aside.


1-First put the yogurt, flour, egg yolk in your saucepan and 1 cup of water, then whip the ingredients with a wire whisk until well blended and make sure you have no lumps of flour or yogurt, add the remain water and mix them well, allow the mixture to heat through until steaming. Continue whisking gently without letting the soup come to a boil.

2- Then add the rice, the meatballs, the mushroom and carrot, continue whisking gently again, if the soup becomes too tick for your liking, add a little hot water

3-Reduce the heat and cook the rice until it softens, add salt to taste your soup. In a small separate pan melt the butter with olive oil add dried mint, add the butter and mint to the soup and continue whisking until well combining and remove from the heat.

If you wish, you can also melt 1/2 table spoon extra butter and add 1tsp hot red pepper flakes , drizzle it over the top of the Turkish yogurt soup just before serving.

Enjoy it!


Thank you very much for visiting my recipe! 🙂


Thank you very much for stopping by! 🙂

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