Kefta balls in yogurt broth


11/2 lbs. ground lamb
3c. fine cracked wheat (washed in cold water and drained)
1Tbs. salt
1 egg
water for rolling meatballs
1 stick butter cut in 1/4 in. cubes frozen
2 quarts chicken broth
11/2 c. plain yogurt
1 egg beaten
fresh mint leaves chopped


Knead together lamb,cracked wheat, salt and egg adding a little water to make moistened small meatballs tuck frozen butter into each one. Meatballs may be frozen at this point. Drop into simmering broth and cook for about 10 min. (longer if frozen) mix together yogurt beaten egg and chopped mint in separate bowl and temper with a small amount of hot broth. Stir and pour into simmering soup.