Traditional Albanian pashaqofte — a warming soup with meatballs, yogurt and egg

Pashaqofte is one of the most beloved soups of traditional Albanian cuisine. Small meatballs are slowly simmered in a flavorful vegetable broth, while yogurt whisked with egg gives the soup the creaminess and distinctive taste that sets it apart from other soups. It is a warming dish, ideal for cold days, and nourishing enough for the whole family.

INGREDIENTS (for 4-6 people):

• 500 g ground meat (beef or a beef and pork mix)
• 1 large onion, finely minced
• 1/2 cup rice
• 1 carrot, cut into rounds
• 1 potato, cut into small cubes
• 2 eggs
• 500 g yogurt (whole, unsweetened)
• 2 tablespoons flour
• 3 tablespoons olive oil or butter
• Salt and black pepper to taste
• Fresh chopped parsley for serving
• About 1.5 liters of water

PREPARATION:

1. In a large bowl mix the ground meat with the minced onion, rice, salt and pepper. Knead the mixture well with your hands until it binds.
2. With wet hands form small meatballs, walnut-sized, and set them aside.
3. In a large pot heat the olive oil and lightly sauté the carrot and potato for 2-3 minutes.
4. Add about 1.5 liters of hot water, salt, and bring to a boil. Reduce the heat to medium.
5. Carefully add the meatballs one by one to the boiling water. Skim off the foam that forms on the surface with a spoon.
6. Cover the pot partially and let it simmer on low heat for about 25-30 minutes, until the meatballs and vegetables soften.
7. Meanwhile, in a bowl whisk the yogurt well with the eggs and flour until smooth and lump-free.
8. Take 2-3 spoons of the hot soup broth and slowly add it to the yogurt mixture, stirring constantly (this “tempers” the yogurt so it doesn’t curdle).
9. Pour the yogurt mixture into the pot, stirring gently. Let the soup simmer for another 5 minutes on low heat, without letting it boil hard.
10. Adjust salt and pepper, remove from heat and serve warm with fresh parsley on top and warm bread on the side.

PREP TIME: about 20 minutes
COOK TIME: about 35 minutes
SERVINGS: 4-6 people

Tip: If you want a creamier soup, add another spoonful of melted butter with a little sweet red pepper on top before serving.