Meatball & Yogurt Soup

Knead the mince together with half a tspn of salt and black pepper each. 

Form little meatballs the size of chickpeas. Fry in the oil for 10 minutes.

Put the meat stock in a pot and bring to the boil.

Add the tomato and pepper pastes along with the chickpeas and rissoni. Simmer for 15 minutes.

Add the cooked meatballs and cook a further 5 minutes.

Remove from the heat and add the yogurt to the soup and mix well. Season to taste.

In a small pan fry the butter and add the dry mint, pour on top of the soup and serve.