Turkish Soup With Meatballs

Turkish Soup With Meatballs

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Turkish soup is perfect for a cold winter night. It's hearty, healthy, and delicious.
Servings: 6
Calories: 534


  • 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


  • 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.


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
Cuisine Turkish
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