Topalak Soup Recipe

Topalak Soup is a traditional Anatolian soup prepared with stuffed meatballs. It is indispensable for the winter months with its nutritious and filling properties.
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🥣 Topalak Soup (Stuffed Meatballs) Recipe – Serves 6

A satisfying and nutritious soup prepared with tiny stuffed meatballs from traditional Anatolian cuisine. It is an indispensable part of tables, especially in winter months, with its warm presentation.

🌾 Ingredients

For the meatballs

  • 1 cup fine bulgur
  • 100 g ground meat
  • 1 tea cup semolina
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon pepper paste
  • 1 tea cup water (to give consistency while kneading)

For the soup

  • 1 onion (chopped)
  • 1 tablespoon tomato paste
  • 1 teaspoon pepper paste
  • 6 cups broth (or water)
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried mint
  • (Optional: 1 cup boiled chickpeas)

👩‍🍳 Preparation

  1. Prepare the Topalak Meatballs: Put the bulgur in a bowl, add the semolina, minced meat, flour, tomato paste, salt and spices. Start kneading. If necessary, add water little by little until you have a paste-like dough. Make chickpea-sized meatballs in your palms and coat them in flour and let them sit.

  2. Make the Soup Base: Melt the butter and olive oil in a pot. Add the onion and fry until it turns pink.

Add the tomato paste and fry for a few more minutes.

  1. Add the Water: Add the broth (or hot water) and let it boil. When it boils, carefully add the topalak meatballs.

  2. Cooking: Cook the meatballs for about 20–25 minutes until they are soft. (If you are using boiled chickpeas, add them at this stage.)

  3. Finishing Touch: Add salt, pepper and mint. Boil for another 5 minutes and turn off the heat.

🍋 Serving Suggestion

Serve hot with lemon slices and fresh parsley. It goes great with pickles and fresh bread.