Turkish Yogurt Soup with Meatballs | Episode 331


YIELD: Serves 8 - Prep Time: 45 M - Cook Time: 40 M - Total Time: 1 H 25 M


  • 300 g ground beef or lamb
  • 100 g long grain rice
  • ground pepper and salt
  • 1 carrot, peeled and grated
  • 2,5 l water
Yogurt sauce:
  • 250 g Greek style plain yogurt
  • 1 egg
  • 1 tbsp all purpose flour
  • salt


1. Combine the rice, ground meat, salt and ground black pepper, and mix well. Wet your hands and shape the mixture into little meatballs. Place on a plate. 
2. Boil the water in a large pot. Once the water boils, place the meatballs gently into the water – a couple at a time – . Stir gently so that they won’t stick together. Add the grated carrots and simmer for 15 minutes.
3. Make the yogurt sauce: In a medium bowl, combine the yogurt, egg, flour and salt. Stir into the boiling water slowly, while mixing continuously. Simmer for about 15 minutes more. Add more salt if needed. Serve warm.


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