Düğün Çorbası (Turkish Wedding Soup) with Lemon and Egg

A creamy and flavorful Turkish soup traditionally served at weddings, featuring tender meatballs and a rich lemon-egg broth.

Prep Time

20 minutes

Total Time

60 minutes

Calories

325 kcal

Difficulty

Medium

Equipment

2 items

Cost

£1.04/serving

Season:

☀️ Summer

Meal Type:

Snack•Soup

Cuisine:

British

Main Ingredient:

Eggs

Mood:

Comfort Food

Ingredients

Servings

250gGround lamb or beef(Can use a mix of lamb and beef.)

£3.00

0.5cupRice(Short-grain rice is preferred.)

£0.20

1Egg(For the meatballs)

£0.30

0.3Onion(Grated)

£0.15

1tspDried mint

£0.10

0.5tspSalt(Or to taste, for the meatballs)

£0.01

0.3tspBlack pepper(Or to taste, for the meatballs)

£0.02

6cupsChicken broth(Low sodium preferred.)

£1.20

2Egg yolks(Large)

£0.60

3tbspLemon juice(Freshly squeezed.)

£0.25

1tbspAll-purpose flour

£0.01

2tbspButter

£0.20

1tspDried mint(For garnish)

£0.10

0.3tspRed pepper flakes(Optional, for garnish)

£0.05

To tasteSalt(For the soup)

£0.01

To tasteBlack pepper(For the soup)

£0.02

Total Cost

£6.22

£1.04 per serving

Instructions

1.
**Prepare the Meatballs:** In a bowl, combine the ground lamb or beef, grated onion, rice, egg, 1 tsp dried mint, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well with your hands until all ingredients are incorporated.
2.
Roll the mixture into small meatballs, about 1/2 inch in diameter. Place them on a plate.
3.
**Cook the Meatballs and Rice:** Bring the chicken broth to a boil in a large pot or Dutch oven. Gently add the meatballs to the boiling broth. Reduce heat to a simmer and cook for 20 minutes, or until the meatballs are cooked through. If the rice wasn't pre-cooked in the meatballs, add an additional 1/4 cup of rice into the broth when the meatballs are added.
4.
**Prepare the Lemon-Egg Mixture (Tempering):** In a small bowl, whisk together the egg yolks, lemon juice, and flour until smooth. This mixture is crucial to prevent curdling in the soup.
5.
**Temper the Soup:** Gradually add about 1 cup of the hot broth from the pot to the lemon-egg mixture, whisking constantly to temper it. This slowly raises the temperature of the egg mixture to prevent it from curdling when added to the soup.
6.
**Combine and Simmer:** Pour the tempered lemon-egg mixture slowly into the pot with the meatballs and broth, stirring constantly. Simmer the soup on low heat for another 5-10 minutes, stirring occasionally. Do not boil, as this may cause the soup to curdle.
7.
In a small pan, melt the butter over medium heat. Add the 1 tsp dried mint and red pepper flakes (if using). Cook for about 30 seconds until fragrant.
8.
**Season and Serve:** Season the soup with salt and black pepper to taste. Ladle the soup into bowls and drizzle with the melted mint butter. Serve hot.
9.
**Garnish:** Sprinkle with additional dried mint and red pepper flakes (optional).

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My Notes

Nutrition Information

Nutrition per serving (350g)

325 kcal / 1360 kJ

Carbs

17g

7% of RDA

Fat

18g

26% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

2 g

2% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

To prevent curdling, make sure to temper the lemon-egg mixture properly before adding it to the soup. Add the hot broth gradually and whisk constantly.

Adjust the amount of lemon juice to your taste. Some people prefer a more tart soup.

If the soup becomes too thick, add a little more chicken broth to achieve your desired consistency.

This soup is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently.

Cooking Equipment

Large pot or Dutch oven

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

To prevent curdling, make sure to temper the lemon-egg mixture properly before adding it to the soup. Add the hot broth gradually and whisk constantly.

Adjust the amount of lemon juice to your taste. Some people prefer a more tart soup.

If the soup becomes too thick, add a little more chicken broth to achieve your desired consistency.

This soup is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently.

Düğün Çorbası (Turkish Wedding Soup) with Lemon and Egg

Ingredients

Instructions