← Annemin Tarifleri

Meatballs in Sour Soup

Tiny meatballs and potatoes in a lemony broth

Ingredients

• 300 g ground beef
• 1 small onion, grated
• 3 tbsp rice, washed
• 1 egg
• 1 heaped tbsp flour, plus more for dusting
• 1 tsp salt
• 1 tsp black pepper
• 1 spoon of butter
• Olive oil
• 1 dessert spoon of flour
• 1 dessert spoon of tomato paste
• Carrots
• Water, past halfway up the pot
• Potatoes
• Salt
• 1 lemon
• 1 egg yolk, for the terbiye

Method

1. Grate the onion and squeeze out a little of its juice.
2. Combine 300 g ground beef, the onion, 3 tbsp rice, washed, 1 egg, 1 heaped tbsp flour, plus more for dusting, 1 tsp salt and 1 tsp black pepper; knead until smooth and firm.
3. Roll into small meatballs, about the size of a marble.
4. Dust the meatballs with flour and shake off the excess.
5. Heat 1 spoon of butter with olive oil in the pot; sauté 1 dessert spoon of flour.
6. Stir in 1 dessert spoon of tomato paste.
7. Add the carrots and sauté 5 minutes.
8. Pour in water to past halfway up the pot; salt it.
9. Once boiling, add a quarter of the lemon.
10. Add the meatballs and the potatoes; cook about 20 minutes.
11. Make the terbiye: whisk 1 egg yolk, for the terbiye with the juice of half a lemon, then whisk in 5–6 spoonfuls of the hot soup.
12. Stir the terbiye into the pot and cook 10 minutes more.

Notes

• The meatball mix below is written for this soup — mom had already made her meatballs when she sent the recipe.
• Dust the meatballs with flour; it helps the soup thicken.
• Don't skip tempering the terbiye — it keeps the yolk from curdling.

Video tutorial →