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Sulu Manti (Manti Soup)
5 from 21 votes

Sulu Manti (Manti Soup)

Sulu Manti is a traditional soup featuring thin homemade dough parcels filled with seasoned ground beef, cooked in a spiced tomato and chicken broth enriched with butter, garlic, and dried mint. The dumplings provide tender bites within a savory, aromatic soup with a hint of lemon brightness and optional chickpeas for added texture.

Prep Time
1 hr
Cook Time
25 mins
Resting Time
30 mins
Total Time
1 hr 55 mins
Servings: 8 servings
Calories: 473 kcal
Course: Main Course, Soup
Cuisine: Turkish, Armenian

Ingredients

Dough:
  • 2 egg large
  • ¾ cup water
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 3 ½ cups all-purpose flour plus more as needed, 440 grams
Meat Filling:
  • 10 ounces ground beef
  • 3 tablespoons onion minced
  • 2 ½ tablespoons parsley chopped
  • 1 ¼ teaspoons kosher salt
  • 1 teaspoon paprika
  • ¼ teaspoon black pepper ground
Soup:
  • 4 tablespoons unsalted butter 57 grams
  • 2 ½ cups tomatoes canned, crushed or ground peeled
  • 6 cups chicken broth
  • 6 ½ cups water
  • 5 cloves garlic minced
  • ½ cup lemon juice
  • 2 tablespoons + 2 teaspoons kosher salt
  • 1 tablespoon paprika
  • ½ teaspoon black pepper ground
  • 1 chickpeas optional, canned, drained and rinsed
  • 2 tablespoons dried mint

Instructions

    Cup of Yum
  1. Beat together the eggs, water, salt, and olive oil.
  2. To make the dough by hand, fill a large mixing bowl with the flour and make a well in the center. Add the wet ingredients to the well. Slowly incorporate the flour into the wet ingredients until a ball of dough is formed. Alternatively to make the dough in a stand mixer fitted with the dough hook attachment, add the flour to the mixer bowl, then add the wet ingredients and mix for 3 to 4 minutes until smooth and pliable. If the dough is sticky add a bit of flour as needed, and continue to mix/knead the dough until smooth. Cover the dough with a tea towel and set aside for 30 minutes.
  3. Mix together the ground beef, onion, parsley, salt, pepper, and paprika until well incorporated. Refrigerate until needed.
  4. Lightly dust 2 baking sheets with flour to keep the manti from sticking until they are ready to be boiled.
  5. Using a hand-cranked pasta roller or a rolling pin, in batches roll out the dough until it's very thin, dusting the dough with flour as needed. If using the Kitchenaid pasta roller attachment, roll until #4 for thickness (see notes below).
  6. On a lightly floured surface, cut each strip of dough into 1 ½ inch squares. Place ¼ teaspoon of meat filling into the center of each square.
  7. You can shape the manti a couple different ways. For the first shape, pinch the two ends with your fingers as if you are going to form a canoe-shape, but then bring the two ends together in the middle to form a satchel, slightly overlapping and twisting the dough together in the center to seal it.
  8. Alternatively, fold the manti into a triangle, sealing all the edges well. Pinch together the two opposite ends of the triangle to form a tortellini-like shape. Place the manti on the baking sheets. Repeat with the remaining dough and meat filling.
  9. Start the soup by melting the butter over medium heat in an 8-quart stockpot. Add the tomatoes and cook for a few minutes to heat through. Add the chicken broth, water, garlic, lemon juice, salt, paprika, and black pepper. Raise the heat and bring to a boil. When the mixture comes to a boil, carefully add the manti to the soup along with the chickpeas, if using. Reduce the heat to simmer, and cook the manti for about 10 to 12 minutes until tender, but not mushy. Add the dried mint and serve.

Notes

  • When rolling the dough with a manual or Kitchenaid pasta roller, work in small portions and keep unused dough covered to prevent drying out.
  • Roll the dough multiple times at the widest setting, folding between passes, then gradually reduce thickness steps to achieve an optimal thinness, usually around setting #4 on Kitchenaid attachments.
  • Adjust salt quantities when using table salt instead of kosher salt, as table salt is finer and saltier.

Nutrition Information

Calories 473kcal (24%) Carbohydrates 50g (17%) Protein 20g (40%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Cholesterol 70mg (23%) Sodium 1535mg (64%) Potassium 172mg (4%) Fiber 6g (24%) Sugar 2g (4%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 473

% Daily Value*

Calories 473kcal 24%
Carbohydrates 50g 17%
Protein 20g 40%
Fat 17g 26%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 1535mg 64%
Potassium 172mg 4%
Fiber 6g 24%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.