Postrio's Golden Lentil Soup with Lamb Meatballs

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Soup:

3 tablespoons olive oil

1 1/2 cups chopped red onion

1/2 cup diced carrot

5 cloves garlic, chopped

1 tablespoon turmeric

2 teaspoons ground cumin

1/2 celery stalk

1 branch fresh parsley

1 branch fresh thyme

1 pound golden lentils (or regular lentils, if not available)

10 cups chicken stock, heated, recipe follows, or store-bought chicken broth

Salt and freshly ground pepper

Pinch chili pepper flakes

Meatballs:

1/2 cup fresh bread crumbs

1/4 cup milk

1 pound ground lamb

1 cup blanched almonds, toasted and ground

1/3 cup chopped onion

1/3 cup raisins, coarsely chopped

1 egg, lightly beaten

3 cloves garlic, minced

2 tablespoons chopped fresh parsley leaves

1 tablespoon chopped fresh cilantro leaves

1/4 teaspoon chili pepper flakes

Salt and freshly ground pepper

2 tablespoons olive oil, plus more for drizzling

Garnish:

1 cup plain yogurt

1 tablespoon chopped fresh mint leaves

1/2 teaspoon lemon zest

1/2 teaspoon fresh lemon juice

1 teaspoon honey

Pinch salt

Chicken Stock:

5 to 6 pounds chicken bones, including necks and feet, coarsely chopped

3 1/2 quarts cold water

1 medium carrot, peeled and sliced

1 medium onion, quartered

1 small celery stalk, sliced

1 small leek, sliced

3 sprigs parsley with stems

1 bay leaf

1/2 teaspoon whole white peppercorns