Turkish Soup With Meatballs
Turkish soup is perfect for a cold winter night. It's hearty, healthy, and delicious.
Ingredients
- 1 Knuckle of veal
- 1 lb Shin of beef
- 1 Large onion
- 2 Large carrots
- 1 Stalk of celery
- Parsley stalks
- Salt and pepper
- 2 Eggs
- 3 tbsp Lemon juice
for the meatballs
- 1 lb Minced beef
- 4 oz Cooked long grain rice
- 1 Egg
- 1 tbsp Chopped parsley
- 1/4 tsp Grated nutmeg
- Salt and pepper
- 1 oz Butter
- 2 tbsp Oil
Instructions
- Chop knuckle in half lengthways. Dice beef. Peel and chop onion and carrots; chop celery.
- Put meat and vegetables into a saucepan with 4 pints (2.2 litres) water, parsley stalks and seasoning. Cover and simmer for 45 minutes.
- Meanwhile, mix beef with rice, egg, parsley, nutmeg and seasoning to a stiff paste and shape into small balls.
- Heat butter and oil in a frying pan. Add meatballs and fry till browned all over.
- Strain stock, discarding meat and vegetables. Return to pan and bring back to boil. Add meatballs and simmer for 15 minutes.
- Put the eggs and lemon juice into a tureen and gradually stir in soup.
Notes
Freezing Not suitable
Calories: 534 kcal
Carbohydrates: 10 g
Protein: 30 g
Fat: 41g
Saturated Fat: 15 g
Trans Fat: 2 g
Cholesterol: 199 mg
Sodium: 958 mg
Potassium: 552 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 3694 IU
Vitamin C: 6 mg
Calcium: 56 mg
Iron: 4 mg