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Saute the ground meat in a pan without oil until it turned brown. Add half a glass of water, 1 tablespoon butter and crushed garlic and continue to saute.
Add the chard stalk and mix. Add black pepper, allspice, salt and the remaining water and mix.
When it starts to boil, add the rice and chickpeas.
Mix the strained yogurt, egg and 1 cup of water in a saucepan and heat over low heat.
Add the heated yogurt to the soup, keep stirring simultaneously.
Heat the butter until it smells nutty. Add in the fresh mint and turn the heat off. Drizzle the butter on soup, every spoon is cozy and healing.