Meatball Soup

Turkish Meatball Soup, or Sulu Kofte, is a rich, hearty bowl of juicy meatballs and vegetables in a tomatoey broth. It's full of Mediterranean flavor and comes together easily.

The meatballs are made with ground meat (lamb, beef, or a mix), egg, bulgur, onions, herbs, and spices, so every bite is packed with flavor.

It's a simple one-pot meal the whole family enjoys, kids included. Growing up, this was one of my favorite dishes my mom used to make.

Jump to:

• What is Sulu Kofte?
• Why This Recipe Works?
• Ingredients You'll Need
• How to Make Meatball Soup - Sulu Kofte
• Recipe Tips From the Chef
• Serving Suggestions
• Storage, Make Ahead, and Reheating
• Recipe FAQs
• Related Recipes
• Meatball Soup

What is Sulu Kofte?

Sulu Kofte translates to "juicy meatballs" in Turkish: sulu means "with juice or broth," and kofte means "meatball." Unlike pan-fried kofte, these are gently poached in tomato broth, which makes the dish closer to a soup than a plate of meatballs. Another popular variation, called terbiyeli köfte or ekşili köfte, swaps the tomato broth for a tangy egg-lemon sauce.

Why This Recipe Works?

• This Sulu Kofte dish is such a crowd-pleaser and I promise that your kids will love them.  

• The meatballs keep their shape perfectly when boiled, you don't need to brown them before adding them to the soup!

• Meatball soup is hearty enough to stand alone as a complete meal, or you can serve it with a side of Tawa Naan with Garlic.

• You can prepare the meatballs a couple of days in advance and keep them refrigerated until you need them.

• The leftovers keep well in the fridge and freeze beautifully, so it's an easy dish to make ahead.

• Sulu Köfte tastes even better when reheated, the same as many soups and stews!

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Ground meat - The key to good kofte is the ground meat, and the amount of fat matters just as much as the quality. For soft, flavorful koftes, the meat should be about 30 percent fat. Lean meat will leave them dry and firm. If you prefer to use lean meat, you will need to add some extra fat or a bit of oil to the mixture. I usually mix half ground lamb and half ground beef to get the balance just right. Ground turkey or chicken works too for a lighter version, though the meatballs will be softer.

• Bulgur wheat - Use fine or medium-grade bulgur wheat for this recipe. You can find it in the Middle Eastern / Turkish markets and online from Amazon. Alternatively, you can make Sulu Kofte with short-grain rice, or quinoa for a gluten-free version.

• Egg - It helps to bind the meat, breadcrumbs, spices, and herbs. For up to 2 pounds of meat, you usually won't need more than one egg.

• Breadcrumbs - They absorb the juices from the meat as it cooks, trapping them within the meatball. Also, they give meatballs a nice soft texture.

• Red pepper paste - Turkish red pepper paste is a rich and delicious condiment that I use quite often in my Turkish recipes. You can easily make your own with my simple Biber Salcasi - Turkish Red Pepper Paste recipe, or if you don't have it on hand, feel free to substitute it with tomato paste.

• Pul Biber (Turkish Chili Flakes) - These add a mild, smoky heat to the meatballs. Substitute with Aleppo pepper or regular crushed red pepper flakes if you can't find it.

• Garlic (optional) - You can add a clove or two of minced garlic to the meatball mixture for extra flavor, though the dish is traditionally made without it.

• Vegetables - I like using carrots and potatoes for this soup, but you can use any vegetables you have on hand, such as peas, zucchini, cauliflower, or sugar snap peas.

How to Make Meatball Soup - Sulu Kofte

Prepare the Meatballs

Place the ground meat, onion, garlic (if using), 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.

Prepare 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 45-50 minutes or until the carrots are cooked. Remove it from the heat and serve immediately with a slice of crusty bread!

Recipe Tips From the Chef

• Don't overwork the meat mixture. Mix just until everything is combined so the meatballs stay tender instead of dense.

• Keep the soup at a gentle simmer rather than a rolling boil. It cooks the meatballs through without breaking them apart.

• 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!

• Want to switch things up? Add a pinch of ground cumin or allspice to the meatballs, or make it vegetarian with lentils, mushrooms, or chickpeas and vegetable broth instead of meat.

• Let the meatball mixture rest in the fridge for a few minutes while you start the broth. It makes the mixture easier to shape and gives the flavors time to meld.

Serving Suggestions

Sulu Kofte is hearty enough to serve on its own as a main course, but it's traditionally paired with rice or bulgur pilaf and a simple side or two to round out the meal.

Here are some traditional dishes that you can serve with Sulu Kofte:

• Cacik: This refreshing dip is made with yogurt, grated cucumber, garlic, and fresh mint.

• Persian Shirazi Salad: A simple green salad with tomatoes, cucumbers, and onions is a great complement to the rich flavors of Sulu Kofte.

• Ayran: This is a traditional Turkish yogurt drink that is made with yogurt, water, and a pinch of salt. It is a great accompaniment to any Turkish meal, including Sulu Kofte.

• Turkish Bulgur Pilaf: Sulu Kofte already contains bulgur wheat, but you can serve it with an additional side of bulgur pilaf to make the meal more filling and complete.

• Turkish Pide Bread - Ramazan Pidesi: Or crusty bread such as Bolillo - Crusty Mexican Bread Rolls are often served with Sulu Kofte to soak up the delicious broth and flavors of the dish.

Storage, Make Ahead, and Reheating

This recipe makes about 4 large portions, so if you've got leftovers, let the soup cool completely, then store it in an airtight container in the fridge for up to 5 days. Reheat gently over medium heat, adding a splash of water or broth if it's thickened up.

Sulu Kofte freezes well too. Let it cool completely, then portion it into airtight containers, leaving a little room at the top. Thaw overnight in the fridge, then warm it through over medium heat.

This is also a great make-ahead dish, since the flavors deepen as it sits. Shape the meatballs and make the soup base separately, then store both in the fridge for up to 3 days. When you're ready to eat, reheat the soup and add the meatballs, thinning with a little hot water or broth if needed.

Recipe FAQs

Related Recipes

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Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Sulu Köfte - Turkish Meatball Soup as much as you enjoy eating it! 🙂