Dovga Yogurt and Herb Soup with Mini Meatballs

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Dovga is a beloved Azerbaijani yogurt-and-herb soup enjoyed across the Caucasus, including the Russian South. Tangy yogurt is tempered into a warm broth loaded with tender meatballs, rice, and a generous mound of fresh greens. The result is light yet deeply comforting, with a bright herbal finish that wakes up the palate.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 14 gFat
• 7 gSaturated Fat
• 18 gCarbs
• 2 gFiber
• 7 gSugar
• 20 gProtein
• 480 mgSodium
• 540 mgPotassium
• 225 mgCalcium
• 2.5 mgIron
• 16 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the mini meatballs

• 250 g ground lamb (or beef)
• 1 small onion, very finely grated
• 3 tbsp raw long-grain rice, rinsed
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground coriander

For the broth base

• 2 tbsp unsalted butter
• 1 small onion, finely diced
• 6 cups chicken stock or water
• 2 tbsp all-purpose flour
• 1 large egg yolk
• 500 g plain full-fat yogurt
• 1/2 cup cooked chickpeas (optional)

For the fresh herbs and greens

• 1 cup baby spinach, roughly chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/4 cup sorrel leaves (optional)
• Salt and black pepper, to taste

Directions

1. In a bowl, combine the ground lamb, grated onion, rice, salt, pepper, and coriander; mix by hand for 2 minutes until sticky. Roll into small marble-sized balls (about 1 inch) and set aside on a plate.
2. Melt the butter in a heavy pot over medium heat and sauté the diced onion for 4-5 minutes until soft and translucent. Pour in the chicken stock and bring to a gentle boil.
3. Drop the meatballs into the simmering broth and cook for 12-14 minutes, skimming any foam, until the rice inside is tender and the meatballs are cooked through.
4. In a separate bowl, whisk the yogurt with the flour and egg yolk until completely smooth with no lumps. Slowly ladle about 1 cup of the hot broth into the yogurt while whisking constantly to temper it.
5. Pour the tempered yogurt mixture back into the pot, stirring gently. Reduce the heat to the lowest setting and add the cooked chickpeas; do not let the soup boil or the yogurt will curdle.
6. Simmer very gently for 5 minutes so the flavors meld and the soup thickens slightly. Season with salt and pepper, then taste and adjust the tang with a splash more yogurt if needed.
7. Remove the pot from the heat and stir in the spinach, cilantro, dill, parsley, mint, and sorrel. The residual heat will wilt the greens just enough to keep their color and aroma vibrant.
8. Ladle the dovga into warm bowls, making sure each serving gets several meatballs and plenty of herbs. Serve immediately while hot, with crusty bread on the side.

Cook’s Notes

• Always temper the yogurt with hot broth before adding it to the pot-this is the key to preventing curdling and keeping the soup silky.
• Use full-fat yogurt for the richest texture; low-fat versions are more likely to split and taste thin.
• The herb mixture is the soul of dovga-do not skimp; aim for at least 1.5 cups of combined chopped greens per pot.
• Rice can be replaced with 1/2 cup cooked chickpeas for a more traditional weekday version with extra body.
• Never boil the soup after adding yogurt or egg-low, gentle heat only keeps the broth creamy and smooth.

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