Meatball Soup

5 from 4 votes

Meatball Soup, or Sulu Kofte in Turkish, is a one-pot meal of juicy bulgur meatballs and vegetables simmered in a rich tomato broth. It's easy to make ahead and freezes well.

Prep Time20

Cook Time50

Total Time1 10

Course: Main Course, Soup

Cuisine: Mediterranean, Turkish

Diet: Low Lactose

Servings: people

Calories: 576kcal

Author: Ayla Clulee

Ingredients

For the Meatballs

1 lb ground meat (beef, lamb or a mixture) (450 grams)
1 large onion (grated)
1 clove garlic, minced optional
⅔ cup bulgur wheat (fine or medium grade) (100 grams)
⅓ cup breadcrumbs (15 grams)
1 small egg
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon chili flakes (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 1 lb/400 grams)
2 medium carrots (approximately ½ lb/250 grams)
3½ cups water or vegetable stock (800 ml)
½ teaspoon salt
2 tablespoon all-purpose flour (for dusting the meatballs)

US Customary - Metric

Instructions

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. Wet your hands with water while shaping them so they don't 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 minutes or until the carrots are cooked.
Remove it from the heat and serve immediately with a slice of crusty bread!

Video

Notes

The ground meat should be about 30% fat for tender, juicy meatballs. Lean meat will leave them dry, so add a spoonful of oil to the mixture if that's what you have.
Garlic is optional and not traditional, but a minced clove added to the meatballs is a nice option if you like extra savoriness.
No pul biber on hand? Substitute Aleppo pepper or regular crushed red pepper flakes.
Short-grain rice or quinoa can replace the bulgur in the meatballs if needed.
For a vegetarian version, swap the meat for lentils, mushrooms, or chickpeas and use vegetable broth instead of water.
Simmer the soup gently rather than boiling it hard, so the meatballs stay whole and tender.
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!
The meatballs can be shaped and refrigerated a day ahead, so all you need to do at dinner time is make the soup.
Leftovers keep 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 the soup has thickened.
This soup freezes well. Let it cool completely, then portion it into airtight containers, leaving a little room at the top, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat over medium heat.

Nutrition