Flourless Wedding Soup Calories

Flourless wedding soup is a Turkish dish, not the Italian-American soup with small meatballs, greens, and pasta. The Turkish version centers on meat and broth, and may use an egg-and-lemon dressing; recipes vary by region and household.

Lamb is a common choice for flourless wedding soup, though some cooks use beef. Bone-in cuts make a flavorful broth, and the cooked meat is shredded and returned to the pot before serving.

Simmer meat until tender, use its cooking liquid as the broth, then shred the meat and return it to the pot. For a traditional-style finish, temper an egg-and-lemon dressing with hot broth and stir it in gently.

The egg-and-lemon dressing gives flourless wedding soup a creamy, tangy finish without relying on flour. Tempering the egg with warm broth helps it blend smoothly into the soup instead of cooking into strands.

To keep flourless wedding soup smooth, whisk hot broth into the egg-and-lemon dressing a little at a time before adding it to the pot. Stir continuously and avoid bringing the soup to a vigorous boil afterward.

Yes, you can make flourless wedding soup without eggs, but it will lack the creamy, tangy texture of the usual dressing. Keep the broth and shredded meat as the base, and season with lemon to preserve some of its brightness.

Serve flourless wedding soup with bread, rice, or a simple salad. Because the soup already contains meat and broth, a fresh, vegetable-forward side makes a lighter pairing than another rich main dish.

Yes, flourless wedding soup can be frozen, but an egg- or yogurt-based dressing may separate after thawing. For the best texture, freeze the broth and meat before adding the dressing, then finish the soup after reheating.

Flourless wedding soup keeps for about three days in the refrigerator when cooled promptly and stored in a covered container. Reheat only the portion you plan to eat, and avoid leaving the soup at room temperature for an extended time.