Sulu Kofte - Turkish Meatball Soup
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr 10 mins
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Servings
4 people
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Calories
568 kcal
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Course
Main Course, Soup
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Cuisine
Mediterranean, Turkish
Sulu Kofte - Turkish Meatball Soup
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Sulu Kofte is a rich and hearty Turkish Meatball Soup / Stew consisting of juicy meatballs and vegetables cooked in a tomatoey broth.
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Ingredients
For the Meatballs
- 500 g minced meat (beef, lamb or a mixture)
- 1 large onion (grated)
- 100 g bulgur wheat (fine or medium grade)
- 15 g breadcrumbs
- 1 small egg
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon flaked chilli (pul biber)
- ½ teaspoon dried mint
- ¼ cup chopped parsley
For the Soup
- 1 tablespoon butter
- 2 tablespoon red pepper paste
- 2 medium potatoes (approximately 400 grams)
- 2 medium carrots (approximately 250 grams)
- 850 ml water or vegetable stock
- ½ teaspoon salt
- 2 tablespoon plain flour (for dusting the meatballs)
Instructions
Preparing the Meatballs
- Place the mince, onion, bulgur wheat, breadcrumbs, egg, parsley, dried mint, salt, chili flakes, and freshly ground black pepper in a medium-sized mixing bowl.
- Mix everything together until it’s thoroughly combined, then continue kneading it for another two minutes.
- Shape them into small meatballs, as they will expand when cooked. Use water to wet your hands while shaping them to ensure they do not stick to your palms.
- Place them on a large plate or tray, and sprinkle on some flour making sure they are all nicely covered.
Preparing the Soup
- Melt the butter in a dutch oven or a heavy-based pan on medium heat and then add the pepper paste.
- Cook the pepper paste for a few minutes before adding the potatoes and carrots.
- Sauté the vegetables for a minute and then add the vegetable stock (or water) along with the meatballs.
- Bring the soup to a boil, lower the heat and gently simmer for 45 minutes or until the carrots are cooked.
- Remove it from the heat and serve immediately with a slice of crusty bread!
Equipments used:
Notes
- The main ingredient for kofte is mince and its fat content is as important as the quality of the meat. The ideal mince should have %30 fat for soft and delicious koftes.
- Make the meatballs as small as possible. They will expand once cooked as they contain bulgur wheat. The small meatballs are easier to eat in the soup!
- Use water to wet your hands while shaping the meatballs to ensure they do not stick to your palms.
- If you're into meal prep and want to make this soup ahead to freeze for later, you can. Let the soup completely cool before you freeze it. Divide it into portions, allowing room at the top of each container.
- To reheat the frozen meatball soup, thaw it in the fridge overnight. Warm thoroughly over medium heat.
Nutrition Information
Show Details
Calories
568kcal
(28%)
Carbohydrates
53g
(18%)
Protein
30g
(60%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Trans Fat
2g
Cholesterol
125mg
(42%)
Sodium
762mg
(32%)
Potassium
1130mg
(32%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
5572IU
(111%)
Vitamin C
32mg
(36%)
Calcium
96mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 53g | 18% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 2g | 100% |
| Cholesterol | 125mg | 42% |
| Sodium | 762mg | 32% |
| Potassium | 1130mg | 24% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 5572IU | 111% |
| Vitamin C | 32mg | 36% |
| Calcium | 96mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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