Turkish Meatball and Bulgur Soup (Sulu Köfte)

Homemade Turkish soup-stew Sulu Köfte brings together tender bulgur meatballs in a rich vegetable broth with potatoes, carrots, and paprika. One pot, a simple ingredient list, and a reassuring result: a thick, satisfying, and deeply comforting soup for the whole family.

Ingredients

For the soup base

• Onion — 1
• Carrot — 1
• Potatoes — 2
• Tomato paste — 1 tbsp | 15 ml
• Water — 4 1/4 cups | 1 l
• Vegetable oil, for frying
• Salt, black pepper, sweet paprika, paprika flakes (mild or hot) — to taste

For the meatballs

• Ground meat — 8.8 oz | 250 g
• Fine bulgur — 1/2 small cup (about 1.7 fl oz | 50 ml)
• Garlic — 2 cloves
• Salt, black pepper, sweet paprika — to taste
• All-purpose flour — 2 tbsp | 30 ml (for coating)

Step-by-step recipe

1. Wash and peel the vegetables. Dice the onion, carrot, and potatoes finely.
2. Heat a little oil in a heavy-bottomed pot. Sauté the onion for 3–4 minutes, until softened. Add the carrot and potatoes, and cook for another 4–5 minutes.
3. Stir in the tomato paste, sweet paprika, and paprika flakes, then season with salt and pepper. Warm the mixture for 2–3 minutes, stirring.
4. Pour in 4 1/4 cups | 1 l of water, bring to a boil, reduce to medium heat, and cook for 10 minutes.
5. Meanwhile, make the meatballs: in a bowl, combine the ground meat, fine bulgur, and garlic. Add salt, pepper, and sweet paprika. Knead thoroughly until smooth and evenly mixed.
6. Shape into small balls, 3/4–1 1 1/8 in | 2–3 cm in diameter. Roll each meatball in flour so the surface is fully coated.
7. Add the meatballs to the pot with the base and stir carefully. Lower the heat and simmer for about 30 minutes, until the meatballs are cooked through and the broth has turned thick and fragrant.
8. Remove from the heat and let the soup rest for 5 minutes. Serve hot, with boiled rice if you like.

Nutritional value (per serving)

Item	Value
Calories	≈ 340 kcal
Protein	≈ 14 g
Fat	≈ 16 g
Carbohydrates	≈ 26 g

Tips and variations

• Use broth instead of water: for a deeper flavor, swap the water for chicken or beef broth.
• Adjust the heat: use sweet paprika flakes for a gentler flavor, or hot flakes for a spicier finish.
• For firmer meatballs: after shaping, chill them for 10–15 minutes in the refrigerator so they hold together better during cooking.
• Storage: the soup keeps well in the refrigerator for up to 3 days; add a little water or broth when reheating.

FAQ

What can I use instead of bulgur in the meatballs?

Fine couscous or quick-cooking rice work well. In a pinch, use 2–3 tbsp breadcrumbs.

Can Sulu Köfte be made in a slow cooker?

Yes. Sauté the vegetables on the ‘Sauté’ setting, add the paste and spices, pour in the water, then add the meatballs. Cook for 30–35 minutes on ‘Stew’.

Which ground meat is best?

The classic choice is a mixed beef-and-pork mince, or lean beef with 12–15% fat. It gives juicy meatballs and a fuller flavor.