Turkish Meatball Soup (Sulu Kofte)

Turkish Meatball Soup (Sulu Kofte)

A hearty soup full of loads of small bulgur and ground meat meatballs alongside chunks of potatoes and a flavorful broth thick with finely diced vegetables.

Course Main Course, Soup

Cuisine Turkish

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 373kcal

Equipment

1 large soup pot with lid The pot pictured here is the Le Creuset braiser which has a 3.3 liter / 3.5 quart capacity.

Ingredients

meatballs

300 grams ground beef or lamb about 1 lb
5 tablespoon fine bulgur wheat or substitute rice
1 egg
0.25 cup yellow onion
3 tablespoon fresh parsley
2 cloves garlic
1 teaspoon pul biber (Aleppo pepper) or see substitutions
1 teaspoon dried mint
1 teaspoon black pepper
0.5 teaspoon salt

soup

3 tablespoon vegetable oil
0.5 cup yellow onion
1 clove garlic
2 tablespoon biber salcasi (Turkish red pepper paste) or see substitutions
2 cups potatoes
1 cup carrots
1.5 teaspoon salt or to taste
1 teaspoon dried mint
0.5 teaspoon pul biber (Aleppo pepper)
0.5 teaspoon black pepper
3 tablespoon fresh parsley
1.25 liters water about 5 cups or more as needed

Instructions

prep the ingredients

Finely dice about 0.25 cup yellow onion and 0.5 cup yellow onion equivalent (can vary but for me it was 2 medium sized onions).
Mince, mash or grate 3 cloves of garlic.
Cube the equivalent of 2 cups potatoes (can vary but for me it was 2 large potatoes).
Peel and slice the equivalent of 1 cup carrots (can vary but for me it was 2 medium sized carrots).
Wash and chop the equivalent of about 6 tablespoons parsley.

make the soup

Heat about 3 tablespoon vegetable oil in the soup pot over medium heat.
Sauté 0.5 cup yellow onion along with the equivalent of 1 clove garlic until they are translucent and aromatic (4-5 minutes).
Add 2 tablespoon biber salcasi (Turkish red pepper paste) and sauté until aromatic (another 2-3 minutes).
Add the 2 cups potatoes 1 cup carrots1.5 teaspoon salt, 1 teaspoon dried mint, 0.5 teaspoon pul biber (Aleppo pepper), 0.5 teaspoon black pepper and about 1.25 liters water (around 5 cups) or enough to cover everything in the pot and also fully submerge the meatballs when added in the next step.
Lower heat to medium-low and simmer covered while you make the meatballs.

make the meatballs

In a large bowl combine 300 grams ground beef or lamb (about 1 lb), 5 tablespoon fine bulgur wheat, 1 egg, 0.25 cup yellow onion, 2 cloves garlic, 3 tablespoon fresh parsley, 1 teaspoon pul biber (Aleppo pepper), 1 teaspoon dried mint, 1 teaspoon black pepper, and 0.5 teaspoon salt. Mix well until an even paste forms.
Roll the mixture into smallish balls about the size of a grape or cherry tomato. Set the meatballs out on a plate or cutting board until they are all rolled.

finish the soup

Uncover the soup. In order to set the meatballs it should be very hot (almost bubbling but not quite) so increase the temperature to medium if necessary.
Sprinkle the flour over a flat plate and then gently roll each meatball through flour.
Gently place the meatballs into the simmering soup. They should be covered with liquid so add more water as needed.
Cover and simmer over medium low heat for about 15 minutes.
Garnish with about 3 tablespoon fresh parsley and gently stir to incorporate.
Very important: taste and adjust salt to your preference.

Notes

The nutrition facts in this recipe are calculated based on using 80% lean ground beef. Adjust accordingly if different meat is used.

Nutrition