Soup with Meatballs
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Soup with meatballs is a very rich and delicious soup with rice meatballs that do not fall apart and egg-lemon-yoghurt sauce.
A traditional soup, soup with meatballs(sulu köfte) can be described as a hearty light meal with meatballs, sauce, potato and carrot cubes rather than a soup. In our family, it is usually eaten as a weekend lunch in winter.
First of all, we should soak the rice and wait half an hour before making the meatballs. Meanwhile, cut the carrots and potatoes into cubes and put them in water to prevent them from turning black. When the rice is ready, we can prepare the meatball mixture by mixing the rice, minced meat, grated onion, spices and parsley. We should put it in the refrigerator for a while and then roll it into small pieces on a tray sprinkled with flour.
Now you can cook. Boil the water and add vegetable oil, tomato paste and spices and cook the floured meatballs for 10-15 minutes without covering the lid. Then you can add the diced carrot and after another 5 minutes you can add the potato. When the potatoes and carrots are cooked, your soup will be cooked. Turn off the heat. When your soup cools down, add the strained sauce to the soup and boil your soup.
Ingredients: (for 4 people)
1 glass:250 ml
Meatball Ingredients
35 g (1/2 Turkish coffee cup) rice
400-500 g minced meat
1 onion, grated
1 teaspoon salt
¼ teaspoon of paprika
Soup:
Flour, 5-7 tablespoons
Water, almost 2.3 liters
1 medium carrot, diced
1 medium potato, diced
2 tbsp tomato paste (I use 1.5 tbsp tomato paste and 1/2 tbsp pepper paste)
salt and pepper
Finishing:
1 egg yolk
¼ cup water
juice of ½ lemon
Recipe
1. First, soak the rice and let it stand for 30 minutes before making the meatballs. If we do not keep it waiting, the rice will come out of the meatballs and fall apart in the soup. Meanwhile, peel and dice the carrots and potatoes. If we put the potatoes in water, they won’t turn black.
2. Prepare the meatball mixture and refrigerate it for 10-15 minutes. Sprinkle flour on the tray. Take out the meatball mixture and roll it in your hand (you can grease your fingers and palm with oil) and place it on a floured tray.
3. In the meantime, boil the water and put it in a medium pot, add vegetable oil, tomato paste and spices. When the water starts to boil, first add the meatballs that we roll in flour by shaking the tray. The lid must be open so that the meatballs don’t get too soft. After cooking the meatballs for 10-15 minutes, we can add the carrot first and then the potato after another five minutes. When everything is cooked, we can turn off the heat.
4. When we are going to prepare the soup, we should mix the seasoning ingredients with a whisk and strain it into a large mixing bowl. After the soup has cooled down, we can do this by straining and adding the marinade directly and heating the soup. It is even possible to refrigerate the soup and reheat it the next day by adding the strained seasoning. But if we want to have the soup ready immediately, we need to temper it. Tempering is the slow mixing of two materials of different temperatures to bring them to the same temperature. We should slowly add the hot soup ladle by ladle to the marinade that we have strained into the mixing bowl, then add this hot sauce to the soup and heat it all together. So that the egg does not suddenly cook and spoil our soup.
