Yuvarlama Soup

Ingredients

• For the meatballs: For the meatballs:
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1/2 cup rice, cooked 1/2 cup rice, cooked
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For the broth: For the broth:
• 1 liter (4 cups) chicken or beef stock 1 liter (4 cups) chicken or beef stock
• 1 onion, chopped 1 onion, chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine all the meatball ingredients and mix well until evenly combined.
2. 2.
   Shape the mixture into small meatballs, about the size of a walnut.
3. 3.
   In a large pot, heat some oil over medium heat and sauté the chopped onion until translucent.
4. 4.
   Add the diced tomatoes, tomato paste, paprika, dried thyme, salt, and pepper to the pot. Cook for a few minutes until the tomatoes soften.
5. 5.
   Pour in the chicken or beef stock and bring it to a boil.
6. 6.
   Gently drop the meatballs into the boiling broth and reduce the heat to low. Let the soup simmer for about 20-25 minutes, or until the meatballs are cooked through.
7. 7.
   Taste the soup and adjust the seasoning if needed.
8. 8.
   Serve the Yuvarlama Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for healthier meatballs. If you prefer a richer flavor, you can use a combination of beef and lamb.
• Rice — Cook the rice before adding it to the meatball mixture to ensure it is fully cooked in the soup.
• Fresh parsley — Finely chop the parsley just before adding it to the meatball mixture to retain its vibrant flavor.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the meatball mixture.
• If you prefer a thicker broth, you can add a tablespoon of flour or cornstarch mixed with water to the soup and simmer for a few more minutes.
• Serve the Yuvarlama Soup with a squeeze of lemon juice for a refreshing twist.
• You can freeze any leftover soup for future meals. Just make sure to cool it completely before transferring it to airtight containers.

Serving advice

Serve the Yuvarlama Soup hot in individual bowls. Accompany it with freshly baked Turkish bread or crusty bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of Yuvarlama Soup with a sprig of fresh parsley to add a pop of color. Serve it in traditional Turkish soup bowls or rustic ceramic bowls for an authentic presentation.