Turkish Meatball Soup

Turkish Meatball Soup is a warm, cozy, and filling soup made with small, tender meatballs cooked in a flavorful broth with vegetables, herbs, and simple pantry ingredients. In Turkey, soups are an important part of everyday meals, and meatball soup is loved because it is both comforting and satisfying. The meatballs are usually made from ground meat mixed with spices and sometimes rice or breadcrumbs, then gently simmered in broth until soft and juicy. The soup is light enough to enjoy any time of year but especially perfect on cold days.

This soup is also great for families because it is easy to eat, easy to digest, and full of protein and nutrients. Kids like it because the meatballs are small and fun to scoop with a spoon. Grown-ups like it because it tastes rich and homemade without being too heavy. It is a simple recipe that looks impressive but uses basic steps, which makes it perfect for beginner cooks too.

You Should Try the Turkish Meatball Soup

You should try Turkish Meatball Soup because it is one of those recipes that gives big flavor with simple ingredients. You don’t need fancy tools or hard techniques. If you can mix, roll, and simmer, you can make this soup. It is also flexible you can change the vegetables, adjust the spices, or make the meatballs smaller or bigger depending on what you like.

Another reason to try it is that it works as a full meal in one bowl. You get protein from the meatballs, vitamins from the vegetables, and energy from the broth and grains. It is also a great make-ahead dish because it stores well and tastes even better the next day. If you like cozy soups that make the kitchen smell amazing, this recipe is for you.

Table of Contents

Ingredients you’ll need for Turkish Meatball Soup

Here is everything you need to make Turkish Meatball Soup :

For the Meatballs

• 500 g (1 lb) ground beef or lamb or a mix
• 1 small onion, very finely grated
• 3 tablespoons breadcrumbs or uncooked rice
• 1 egg
• 2 tablespoons chopped parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried mint optional

For the Soup

• 2 tablespoons olive oil or butter
• 1 medium onion, chopped
• 2 carrots, diced small
• 1 potato, diced small
• 2 cloves garlic, minced
• 6 cups chicken or beef broth
• 2 tablespoons tomato paste
• 1 teaspoon salt adjust to taste
• ½ teaspoon black pepper
• 1 teaspoon dried mint or oregano
• 2 tablespoons rice or small pasta optional
• Juice of half a lemon optional but recommended
• Extra parsley for garnish

How to Make Turkish Meatball Soup

Step 1

In a large mixing bowl, add the ground meat, grated onion, breadcrumbs (or rice), egg, parsley, salt, pepper, paprika, and dried mint if using. Mix everything together using your hands or a spoon until fully combined. Do not overmix because that can make the meatballs tough. Once mixed, take small pieces and roll them into little balls about the size of a marble or small walnut. Place them on a plate or tray and set aside. If you want, you can chill them in the fridge for 15–20 minutes to help them hold their shape better while cooking.

Step 2

Place a large soup pot on the stove over medium heat. Add the olive oil or butter. When it is warm, add the chopped onion and cook slowly for a few minutes until soft and slightly golden. Add the diced carrots and potatoes and cook for another few minutes, stirring so they don’t stick. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the tomato paste and let it cook briefly to deepen the flavor.

Step 3

Pour in the broth and stir well so the tomato paste blends into the liquid. Add salt, pepper, and dried mint or oregano. Bring the soup to a gentle boil, then reduce the heat to a simmer. If you are using rice or small pasta in the soup, add it now and let it cook for several minutes before adding the meatballs. This helps everything finish cooking at the same time.

Step 4

Carefully drop the small meatballs into the simmering soup one by one. Do not stir right away let them cook for a few minutes first so they firm up and don’t break apart. After about 5 minutes, gently stir. Let the soup simmer for about 15–20 more minutes, or until the meatballs are fully cooked and the vegetables are tender. Taste the soup and adjust the seasoning if needed. Just before serving, add a squeeze of lemon juice to brighten the flavor. Sprinkle chopped parsley on top and serve hot.

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Kitchen equipment you will need :

Before you start, make sure you have these kitchen tools ready:

• Large soup pot or Dutch oven
• Mixing bowl
• Cutting board
• Sharp knife
• Measuring spoons and cups
• Wooden spoon or ladle
• Small plate or tray for meatballs
• Grater for onion
• Soup ladle for serving

Tips and Variation Ideas

Make the meatballs very small so they cook faster and are easier to eat.

Wet your hands lightly when rolling meatballs so the mixture doesn’t stick.

You can use pre-cut frozen vegetables to save chopping time.

Store-bought broth works perfectly, but choose low-salt so you can control flavor.

What can I serve with this Turkish Meatball Soup ?

I love making this Turkish meatball soup when I want a warm, hearty meal that feels homemade. It’s perfect for a family dinner, especially when everyone wants something warm and satisfying. I usually serve it with fresh bread, and sometimes I add muffins if I’m setting the table for everyone. Warm, delicious, and easy to eat, this soup makes for a truly complete meal.

Commonly Asked Questions

Can I freeze raw meatballs ?

Yes, freeze them on a tray first, then store in a freezer bag for up to 2 months.

Can I add pasta instead of rice ?

Yes, small pasta shapes work very well.

How long does it last in the fridge ?

It stays fresh for 3–4 days in an airtight container.

Can I reheat it in the microwave ?

Yes, heat in short intervals and stir in between.

Turkish Meatball Soup

Recipe by sophieCourse: Main Course, SoupsCuisine: TurkishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

380

kcal

Total time

50

minutes

Turkish Meatball Soup is a warm and comforting soup made with tender mini meatballs, vegetables, herbs, and flavorful broth. It is easy to prepare, family-friendly, and perfect for cozy lunches or dinners.

Ingredients

• 500 g (1 lb) ground beef or lamb or a mix

• 1 small onion, very finely grated

• 3 tablespoons breadcrumbs or uncooked rice

• 1 egg

• 2 tablespoons chopped parsley

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon dried mint optional

• 2 tablespoons olive oil or butter

• 1 medium onion, chopped

• 2 carrots, diced small

• 1 potato, diced small

• 2 cloves garlic, minced

• 6 cups chicken or beef broth

• 2 tablespoons tomato paste

• 1 teaspoon salt adjust to taste

• ½ teaspoon black pepper

• 1 teaspoon dried mint or oregano

• 2 tablespoons rice or small pasta optional

• Juice of half a lemon optional but recommended

• Extra parsley for garnish

Directions

• In a large mixing bowl, add the ground meat, grated onion, breadcrumbs (or rice), egg, parsley, salt, pepper, paprika, and dried mint if using. Mix everything together using your hands or a spoon until fully combined. Do not overmix because that can make the meatballs tough. Once mixed, take small pieces and roll them into little balls about the size of a marble or small walnut. Place them on a plate or tray and set aside. If you want, you can chill them in the fridge for 15–20 minutes to help them hold their shape better while cooking.
• Place a large soup pot on the stove over medium heat. Add the olive oil or butter. When it is warm, add the chopped onion and cook slowly for a few minutes until soft and slightly golden. Add the diced carrots and potatoes and cook for another few minutes, stirring so they don’t stick. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the tomato paste and let it cook briefly to deepen the flavor.
• Pour in the broth and stir well so the tomato paste blends into the liquid. Add salt, pepper, and dried mint or oregano. Bring the soup to a gentle boil, then reduce the heat to a simmer. If you are using rice or small pasta in the soup, add it now and let it cook for several minutes before adding the meatballs. This helps everything finish cooking at the same time.
• Carefully drop the small meatballs into the simmering soup one by one. Do not stir right away let them cook for a few minutes first so they firm up and don’t break apart. After about 5 minutes, gently stir. Let the soup simmer for about 15–20 more minutes, or until the meatballs are fully cooked and the vegetables are tender. Taste the soup and adjust the seasoning if needed. Just before serving, add a squeeze of lemon juice to brighten the flavor. Sprinkle chopped parsley on top and serve hot.

Notes

• Use freshly grated onion instead of chopped for softer meatballs.
• Wet your hands slightly when shaping meatballs to prevent sticking.
• Stir gently after adding the meatballs so they don’t break apart.
• For a creamier touch, serve with a spoon of plain yogurt.

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