Why is it I tend to crave soup when it's 100 degrees outside? It must be the same reason I crave ice cream when it's freezing...I just can't help it, and I'm sure you'll feel the same once you have tried this soup.

Turkish Köfte Soup is a delicious staple enjoyed and beloved in Turkey. The word Köfte (kofta) means small simply seasoned meatballs. They can be found anywhere from the mangiest hole in the wall to glamorous high-end restaurants. There are even restaurants that serve Köfte as their sole dish.

It's simple, healthy, made with whole ingredients, and is just the ticket when you're looking to nourish your soul or even nurse a cold with comfort food, cuz comfort's what you're gonna get! Eat it served hot with a crust of homemade sourdough bread, eat it ON the bread if you want to. I even eat this soup for breakfast...it's that good.

Table of Contents

How to Make Turkish Köfte Soup

Turkish Köfte Soup Recipe

Serves 5

Turkish Kofte Soup Ingredients

• 1lbs of ground lamb
• ⅔ cup grated onion, divided
• ¼ teaspoon ground allspice ( I like to add just a dash more than this)
• ¼ teaspoon freshly cracked black pepper
• 3 TB fresh chopped parsley plus more for garnish
• ½ teaspoon fine sea salt (divided)
• 5 cups homemade beef broth
• 3 ½ lbs diced potatoes (omit if you're paleo)
• 2 large carrots, peeled and diced
• 2 TB tomato paste
• ⅔ cup fresh shelled peas
• A nice dash of cayenne pepper

Loving Preparation - Turkish Köfte Soup

• Preheat oven to 425 degrees
• In a bowl, combine the lamb, onion, all spices, black pepper, parsley, and ¼ teaspoon salt
• Mix gently until just combined
• Mold the lamb mixture into large "marble" sized balls (this makes about 40 balls)
• Place the meatballs in a greased baking dish
• Bake for 12-15 minutes (shake the meatballs once in the middle of cooking to keep them uniform)
• While the meat balls are baking, combine the homemade beef broth, potatoes, carrots, onion, tomato paste, cayenne, and the last bit of salt into a big cooking pot and bring to a boil
• Bring the heat to a low simmer, uncovered, until the potatoes are tender (about 20 minutes)
• Carefully add the meatballs and their juices to the pot
• Add the fresh shelled peas
• Simmer for a few more minutes to let the flavors mingle
• Serve garnished with freshly chopped parsley and salt and pepper to taste