Turkish Wedding Soup (Light)

We lightened this traditional wedding soup by using lean lamb, low-fat yogurt, whole wheat flour, and minimizing the butter topping to keep the rich texture without the heavy calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 150g lean lamb meat · 441 kcal in the whole recipe
• 200g low-fat yogurt · 126 kcal in the whole recipe
• 1 egg yolk · 61 kcal in the whole recipe
• 1 tablespoon whole wheat flour · 56 kcal in the whole recipe
• 1 tablespoon lemon juice · 3 kcal in the whole recipe
• 1 tablespoon butter · 72 kcal in the whole recipe
• 4 cups water
• 1 teaspoon red pepper flakes · 6 kcal in the whole recipe
• 1 teaspoon salt

Method

1. Boil the lamb meat in 4 cups of water until tender, then shred the meat and strain the broth.

   

2. Whisk the yogurt, egg yolk, whole wheat flour, and lemon juice in a bowl, then slowly temper it by adding a ladle of warm broth while whisking.

   

3. Pour the tempered mixture slowly back into the pot with the remaining broth, add the shredded meat, and cook on low heat for 10 minutes, stirring constantly.

   

4. Melt the butter in a small pan, stir in the red pepper flakes, and drizzle over the soup before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.