Turkish Meatball Soup (Terbiyeli)

Prepared with lean beef and nutrient-dense vegetables, this traditional comforting soup delivers a high-protein meal balanced with a silky egg-lemon glaze.

Ingredients

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

• 320 g (11.3 oz) lean ground beef · 486 kcal in the whole recipe
• 30 g (2 tbsp) white rice, rinsed · 108 kcal in the whole recipe
• 1 small onion (60 g), finely grated · 24 kcal in the whole recipe
• 1 medium potato (150 g), diced small · 116 kcal in the whole recipe
• 1 medium carrot (100 g), diced small · 41 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 1 tbsp all-purpose flour (15 g) for dusting · 52 kcal in the whole recipe
• 1 egg (50 g) · 72 kcal in the whole recipe
• 1 tbsp fresh lemon juice (15 g) · 3 kcal in the whole recipe
• 10 g finely chopped fresh parsley · 4 kcal in the whole recipe
• 1 tsp salt, 1/2 tsp black pepper, 6 cups hot water

Method

1. Knead ground beef, rice, grated onion, salt, and black pepper together in a bowl until smooth, then shape into bite-sized mini meatballs.

   

2. Spread flour on a wide plate and gently roll the meatballs until lightly coated.

   

3. Heat olive oil in a deep pot and saute diced carrots and potatoes over medium heat for 3 minutes.

   

4. Pour 6 cups of hot water into the pot, bring to a simmer, then gently drop in the dusted meatballs.

   

5. Cook uncovered over medium-low heat for 18-20 minutes until meatballs, rice, and vegetables are tender.

   

6. Whisk egg and lemon juice in a small bowl, temper with a ladle of hot soup, slowly pour back while stirring continuously, then stir in parsley and serve hot.

   

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