Turkish Lamb and Bulgur Meatball Soup

Ingredients

• 0.5 cup fine bulgur (Do not use coarse or medium bulgur; if necessary, grind it to a fine texture before using.)
• 0.5 cup boiling water (For hydrating the bulgur.)
• 1.5 lb ground lamb, divided (Use about 12 ounces for the meatballs and the remainder for enriching the broth.)
• 1 yellow onion, finely grated, divided (Use part in the meatballs and part in the broth.)
• 4 cloves garlic, finely grated or minced (Divide between the meatballs and broth if desired.)
• 2 tsp ground cumin (For the meatball mixture.)
• 1 tsp Aleppo pepper or mild red pepper flakes (Plus more to taste.)
• 3 tbsp tomato paste (For the tomatoey broth.)
• 1.5 cups cooked chickpeas (Canned chickpeas may be used; drain and rinse them.)
• 6 cups chicken or lamb stock (Use unsalted or low-sodium stock if possible.)
• 2 tsp sumac (Stir some into the soup and reserve some for finishing.)
• 0.5 cup extra-virgin olive oil (For sautéing and the mint oil drizzle.)
• 0.25 cup fresh mint leaves (For blending into the mint oil.)
• 2 tsp dried mint (Pure spearmint tea may be substituted in an equal amount if dried mint is unavailable.)
• kosher salt (To taste; use less if the stock is salted.)
• black pepper (To taste.)

Steps

1. 1

   Place the fine bulgur in a medium bowl. Pour the boiling water over it, cover, and let it stand for about 15 minutes, until all the water has been absorbed and the grains are tender. If any water remains, drain it thoroughly.

2. 2

   Add about 12 ounces of the ground lamb, half of the grated onion, half of the garlic, the cumin, Aleppo pepper, 1 teaspoon of salt, and several grinds of black pepper to the hydrated bulgur.

3. 3

   Knead the lamb-bulgur mixture vigorously with clean hands for several minutes, until cohesive and compact. This kneading is important for meatballs that hold together.

4. 4

   With damp hands, shape the mixture into small meatballs, about 1 inch in diameter. Set them on a plate while preparing the broth.

5. 5

   Heat 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the remaining ground lamb and cook, breaking it into small pieces, until no longer pink and beginning to brown, about 5 minutes.

6. 6

   Add the remaining onion and garlic to the pot. Cook for 3 to 4 minutes, stirring often, until the onion softens and the garlic is fragrant.

7. 7

   Add the tomato paste and cook for about 1 minute, stirring constantly, until it darkens slightly and coats the meat and onion.

8. 8

   Pour in the stock and add the chickpeas, 1 teaspoon of sumac, and a pinch of salt and pepper. Stir, bring the soup to a simmer, and scrape up any browned bits from the bottom of the pot.

9. 9

   Gently lower the meatballs into the simmering broth one at a time. Keep the heat at a gentle simmer rather than a vigorous boil so the meatballs do not break apart.

10. 10

    Partially cover the pot and simmer for 25 to 30 minutes, until the meatballs are cooked through, the broth is flavorful, and the chickpeas are hot. Taste and adjust the salt, pepper, and sumac.

11. 11

    While the soup simmers, combine the remaining olive oil, fresh mint, and dried mint in a blender. Blend until the mint is finely dispersed and the oil is fragrant. If the oil is too thick to drizzle, blend in a tablespoon of warm water.

12. 12

    Ladle the hot soup and meatballs into bowls. Drizzle each serving with mint oil and finish with additional sumac and, if desired, Aleppo pepper. Serve immediately.

Notes

The published page excerpt does not include the full ingredient list or exact method because the recipe is member-gated; quantities and steps above are a careful reconstruction from the dish description and published tips. Fine bulgur is essential, and it must be completely hydrated before the meatball mixture is formed. Beef may be substituted for lamb. Refrigerate leftovers in a covered container for up to 3 days and reheat gently on the stovetop.

Nutrition per serving

• soup
• main
• Turkish
• Middle Eastern
• lamb
• meatballs
• chickpeas
• comfort food