You can turn this soup into a summery dish by omitting the meatballs and chilling the soup once it has cooled down. When served cold, dovga is usually offered at the end of a rich meal, a little like a palate cleanser. And when served hot, it is usually offered as a first course, or even a light meal.

SERVES 4

INGREDIENTS

• 7 ounces (200 g) lean ground lamb
• Sea salt and finely ground black pepper
• ½ cup (100 g) dried chickpeas, soaked overnight in plenty of water with ½ teaspoon baking soda
• 4 cups (1 kg) Greek yogurt
• 1 organic egg
• ¼ cup (50 g) short-grain rice, rinsed and drained
• 1 ounce (30 g) fresh chervil, most of the bottom stems discarded, finely chopped
• 1 ounce (30 g) fresh cilantro, most of the bottom stems discarded, finely chopped
• 1 ounce (30 g) fresh dill, most of the bottom stems discarded, finely chopped
• 1 ounce (30 g) fresh mint, leaves stripped off the stems, finely chopped
• 1 ounce (30 g) fresh flat-leaf parsley, most of the bottom stems discarded, finely chopped
• Handful of spinach leaves, thinly sliced
• 2 sprigs celery tops, finely chopped
• 2 mini leeks, thinly sliced

INSTRUCTIONS

1. Shape the seasoned lamb into tiny meatballs the size of large marbles. Keep in the fridge to firm them up.
2. Drain and rinse the soaked chickpeas. Put in a pot with water to cover and bring to a boil over medium heat. Reduce the heat to medium-low, cover and simmer for 45 minutes, or until tender but not mushy. Drain well.
3. In a heavy pot, mix the Greek yogurt and egg. Add 2 cups (500 ml) water and the rice, and bring to a boil over medium heat while stirring all the time.
4. Add the chopped herbs, spinach, celery tops, leeks, and the chickpeas to the pot. Stir well and bring back to a boil, stirring all the time.
5. Gently stir in the meatballs. Reduce the heat to low and let the soup bubble very gently, stirring frequently, for 10 to 15 minutes, or until the rice and meat are done.
6. Take the pot off the heat and add salt to taste. Serve the soup hot or warm.