Chard and Bulgur Soup

Prepare the meatballs: In a bowl, combine ground lamb, grated onion, rice, chopped mint, salt, and pepper. Mix well and form small meatballs (about 1 inch in diameter).

In a large pot, bring chicken broth to a boil. Gently add the meatballs and dried corn. Reduce heat and simmer for 20 minutes.

Wash and chop the Swiss chard. Add the chard and bulgur to the pot. Continue to simmer for another 20 minutes, or until the bulgur is tender.

Prepare the yogurt-egg broth: In a separate bowl, whisk together yogurt, egg, and flour until smooth.

Temper the yogurt mixture: Gradually add a few spoonfuls of the hot soup broth to the yogurt mixture, whisking constantly to prevent curdling.

Pour the tempered yogurt mixture into the soup pot. Stir gently and cook over low heat for 5-10 minutes, being careful not to boil.

Garnish with fresh mint and a sprinkle of paprika before serving.