Sulu Kofte Turkish Meatball Soup Recipe

I gotta say, making this Sulu Kofte Turkish Meatball Soup is like starting a little flavor adventure in my kitchen every time – the way those spiced meatballs mingle with potatoes, carrots and bell peppers in a rich broth always reminds me of chill evenings with good friends and a warm, satisfying meal after a long day.

I love making Sulu Kofte Turkish Meatball Soup. I think the mix of ground beef with grated onion, garlic, and egg offers a hearty protein punch.

I also add soaked bread, potatoes, carrot, and green pepper along with tomato paste, paprika, cumin and a drizzle of olive oil for balanced nutrition.

Ingredients

• Ground beef adds protein and hearty flavor, making the soup rich and satisfying.
• Onion provides natural sweetness and fiber while lending aromatic depth to the broth.
• Garlic infuses the soup with bold, spicy notes and healthful antioxidants.
• Stale bread adds carbohydrates and helps bind ingredients into tender meatballs.
• Tomato paste boosts umami flavor, lending a tangy sweetness and vibrant color.
• Beef broth enriches the base with depth, savory notes and a warming feel.
• Potatoes deliver carbs and fiber while providing a hearty, comforting texture.
• Carrot contributes natural sweetness, fiber and vibrant color while supporting overall health.

Ingredient Quantities

• 500 g ground beef (or a mix of beef and lamb if ya prefer)
• 1 medium onion grated finely
• 2 garlic cloves minced
• 1 egg
• 1/3 cup stale bread soaked in a bit of water
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp cumin
• 7 cups beef broth (or water if you don’t have broth)
• 2 tbsp tomato paste
• 1 tbsp red pepper paste
• 2 medium potatoes peeled and diced
• 1 carrot diced
• 1 green bell pepper diced
• A handful of fresh parsley chopped
• 2 tbsp olive oil

How to Make this

1. In a big bowl, mix together 500 g ground beef, finely grated onion, minced garlic, egg, soaked stale bread, flour, salt, black pepper, paprika and cumin until everything is well combined.

2. Wet your hands and form the mixture into small meatballs, try to keep them about the same size.

3. In a large pot, heat 2 tbsp olive oil over medium heat. Once hot, stir in the tomato paste and red pepper paste for a minute or two.

4. Add the meatballs to the pot and sear them for a few minutes until they get a light brown color on all sides.

5. Pour in the 7 cups beef broth (or water if you dont have broth) and carefully stir to mix with the paste.

6. Next, add the diced potatoes, carrot, and green bell pepper into the liquid.

7. Bring everything to a boil, then lower the heat and let it simmer for about 25 to 30 minutes so the meatballs cook through and the vegetables get tender.

8. About 5 minutes before finishing, stir in the chopped fresh parsley.

9. Taste the soup and add a pinch extra salt or pepper if needed.

10. Serve hot in bowls and enjoy your homemade Sulu Kofte Turkish Meatball Soup!

Equipment Needed

1. Large mixing bowl for combining the meat and spices
2. Grater to grate the onion
3. Knife for mincing garlic and dicing vegetables like potatoes, carrot and bell pepper
4. Cutting board to chop vegetables and parsley
5. Small bowl to soak the stale bread
6. Measuring cups and spoons to measure the flour, spices, tomato paste, red pepper paste and broth
7. Large pot for searing meatballs and simmering the soup
8. Wooden spoon to stir the paste, meatballs and vegetables
9. Tongs to carefully turn the meatballs when searing
10. Ladle for serving the soup into bowls

FAQ

• Q: Can I use lamb instead of beef?
  A: Yeah, you can use lamb or even a mix of beef and lamb if ya prefer. Both give a nice flavor.
• Q: Do I need stale bread for the meatballs?
  A: The stale bread helps bind the meat, but if you dont have any, you can try using crackers or omit it and add a bit more flour.
• Q: Can I add different veggies to the soup?
  A: Sure thing, you can toss in other stuff like celery or zucchini if you’re up for experimenting.
• Q: What if I don’t have both tomato and red pepper paste?
  A: No worries, if you’re missing one of them just use what you got, but expect a slightly different taste.
• Q: Can I make the meatballs ahead of time?
  A: Absolutely, you can mix and shape them a head, then store in the fridge for a few hours before cooking in the soup.

Sulu Kofte Turkish Meatball Soup Recipe Substitutions and Variations

• If you don’t have ground beef, you can totally use ground lamb or even ground turkey for a lighter version.
• Instead of stale bread, try using a piece of day-old baguette or even some plain crackers crushed up in water.
• If you’re out of beef broth, chicken broth or veggie broth works just as fine. In a pinch, water with a bouillon cube is a good hack too.
• You can swap tomato paste for an equal amount of ketchup if you’re in a hurry, though it might be a bit sweeter.
• If you dont have red pepper paste, a small pinch of cayenne or a mix of paprika and a dash of hot sauce can do the trick.

Pro Tips

1. Make sure yo soak the stale bread super well but then squeeze out any extra water before mixing it into your ground meat. This helps keep the meatballs nice and moist without gettin’ too watery.
2. When forming the meatballs, try to make them all about the same size. If some are bigger or smaller, theyll cook unevenly which might leave some undercooked and others too dry.
3. Be careful not to crowd your pot while searing the meatballs. Overcrowdin’ ‘em stops ‘em from gettin’ that proper brown crust, so work in batches if needed.
4. Add the fresh parsley just a few minutes before you finish cookin’. If you toss it in too early it loses its flavor and brightness, so wait until the end for that extra pop of taste.