Sulu Kofte - Turkish Meatball Soup
Sulu Kofte is a rich and hearty Turkish Meatball Soup / Stew consisting of juicy meatballs and vegetables cooked in a tomatoey broth.
Servings: 4 people
Calories: 576kcal
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 Measuring cups
- 1 peeler
- 1 grater
- 1 Lodge Dutch oven
Ingredients
For the Meatballs
- 1 lb ground meat (beef, lamb or a mixture) (450 grams)
- 1 large onion (grated)
- 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 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 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 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!
Video
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
Calories: 576kcal | Carbohydrates: 55g | Protein: 28g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 123mg | Sodium: 1101mg | Potassium: 1098mg | Fiber: 9g | Sugar: 5g | Vitamin A: 5653IU | Vitamin C: 32mg | Calcium: 100mg | Iron: 5mg