Yogurt Soup With Poached Chicken Rissoles

• 5 1/2 cups chicken or veal stock
• 1/4 pound boneless cooked chicken meat
• 1 medium-size onion
• 1 teaspoon dried mint
• 1 13 cups cooked long-grain rice
• 2 eggs and 1 egg yolk
• Approximately 1/4 cup unseasoned bread crumbs, if necessary
• 3/4 cup very finely minced parsley
• 1 1/4 cups plain, unflavored yogurt
• Salt and freshly ground black pepper to taste

1. In a soup kettle over low heat, bring stock to a gentle simmer.
2. Chop chicken meat and onion coarsely.
3. Place in bowl of food processor with dried mint and process briefly to mince and blend together, or chop by hand until finely minced together.
4. Blend chicken with rice.
5. Add one whole egg and mix together well.
6. If the mixture seems too liquid, add enough bread crumbs to give it a consistency that will hold together.
7. Form chicken into small, walnut-sized balls or rissoles.
8. In a small bowl, beat second whole egg with a tablespoon of water.
9. Spread minced parsley on a plate.
10. Dip rissoles in the egg wash and then roll in parsley to coat well.
11. With stock at a gentle simmer, lower the coated rissoles into it and poach approximately 15 minutes.
12. (Most of the parsley should adhere.)
13. When done, transfer rissoles to a warm soup tureen.
14. Keep stock hot, but just below boiling.
15. Beat yogurt and 1 egg yolk together until thoroughly mixed.
16. Continuing to stir, add hot stock, a ladleful at a time, until the mixture is quite warm.
17. Over low heat, stir yogurt-egg mixture into the hot broth.
18. Taste, and add salt and pepper if necessary.
19. Let warm to serving temperature but do not boil.
20. Pour over the chicken balls and serve immediately.

chicken, chicken meat, onion, mint, rice, eggs, bread crumbs, parsley, unflavored yogurt, salt

Taken from cooking.nytimes.com/recipes/9963 (may not work)