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Creamy Meatball Soup

 




Creamy Meatball Soup



Ingredients:

For the Köfte:

  • 500g beef mince
  • 100g fresh breadcrumbs
  • 2 large garlic cloves, finely chopped
  • Small handful fresh parsley, finely chopped
  • 1 tsp sea salt
  • 1 tsp coarse black pepper
  • 1 egg
For the Çorba:
  • 1 tbsp sweet red pepper paste
  • 1 chicken stock cube
  • 1.5 ltr boiling hot water
  • 4 medium white potatoes, peeled and halved
  • 4 small carrots, peeled and roughly chopped
  • 2 onions, peeled and quartered
  • 50g long grain white rice
  • 3 tbsp olive oil
  • 3 tbsp thick natural yoghurt
  • 2 tbsp plain flour
  • 1 large egg
  • Juice of half a large lemon
  • 1/4 tsp sea salt
  • 1/4 tsp coarse black pepper
  • 1 tsp dried mint
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1 tbsp finely chopped fresh parsley
To Garnish:
  • Fresh parsley
  • Extra virgin olive oil
  • Pul biber
  • Dried mint
  • Coarse black pepper
Method:

Mix together all the köfte ingredients and roll into around 30 balls.
Mix together the sweet red pepper paste, stock cube and boiling water until fully dissolved, leave to one side.
Add the oil to a large soup pan on a medium heat, once hot, brown the köfte for a couple of minutes then remove to a plate. Add the potatoes, carrots and onions to the pan and cook for 5-6 minutes in the oil, then return the köfte to the pan.
Add rice, then stock, gently stir and bring up to a boil. Turn down, and simmer for around 15 minutes.
While the soup is simmering, in a small bowl, whisk together the yoghurt, flour, egg and lemon juice to make the “terbiye” until completely smooth.
Take out a ladleful of the stock and place in another small bowl to cool down for a couple of minutes then slowly whisk it into the “terbiye”.
After the soup has been simmering for 15 minutes, turn the heat right down, and very slowly, and a little at a time, pour the “terbiye” into the soup, constantly stirring as you do. Keep stirring for a couple of mins then add salt, pepper, dried mint, dried oregano, and paprika, stir again and let soup simmer for another 3-4 minutes.

Take pan off the heat, stir through the fresh parsley and serve with the suggested garnishes.

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