Turkish Wedding Soup with Meatballs and Lemon
Düğün Çorbası
This hearty Turkish soup features tender lamb meatballs in a rich, tangy broth thickened with flour and brightened with fresh lemon juice. The golden soup has a velvety texture with floating herbs and perfectly seasoned meatballs. It's the ultimate comfort food that transforms simple ingredients into an elegant, warming meal.
Ingredients
Instructions
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Prepare the meatballs
Finely dice half the onion into 3mm pieces. Mix ground lamb, diced onion, rice, chopped parsley, salt, and pepper in a bowl for 3-4 minutes until well combined. Roll mixture into walnut-sized meatballs using wet hands. The mixture should hold together but not be overworked or the meatballs will become tough.
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Cook the meatballs
Heat chicken stock in a large pot over medium heat for 5 minutes until simmering. Gently add meatballs one by one and cook for 15-20 minutes until they float and are cooked through. The broth should bubble gently but not boil vigorously or the meatballs will break apart.
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Make the roux
Melt butter in a small pan over low heat for 1 minute. Add flour and whisk continuously for 3-4 minutes until golden and fragrant. The mixture should smell nutty but not burn or turn brown.
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Thicken the soup
Slowly ladle 2 cups of hot soup broth into the roux while whisking constantly over low heat for 2-3 minutes. The mixture should be smooth without lumps. Pour this mixture back into the soup pot while stirring. Do not add cold liquid or the mixture will seize.
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Prepare egg mixture
Beat eggs and lemon juice together in a bowl for 1 minute until well combined. Slowly add 1 cup of hot soup while whisking constantly to temper the eggs for 30 seconds. This prevents the eggs from scrambling when added to the soup.
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Finish and serve
Remove soup from heat and slowly stir in the egg-lemon mixture over low heat for 1-2 minutes until the soup becomes creamy and pale yellow. Add chopped dill and adjust seasoning. The soup should have a silky texture and bright lemony flavor. Do not boil after adding eggs or they will curdle.
Tips
Cooking Tips
Keep the soup at a gentle simmer throughout cooking and never let it boil vigorously, especially after adding the egg-lemon mixture, as this will cause curdling and ruin the silky texture.
Alternatives
Ground beef can replace lamb for a milder flavor, or use vegetable stock instead of chicken stock for a lighter version, though the traditional rich taste will be reduced.
Serving & Storage
Serve immediately in warm bowls with crusty bread and a drizzle of olive oil. Store leftovers in the refrigerator for 2 days, but reheat gently without boiling to prevent the eggs from separating.
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