Lamb Wedding Soup Calories

To make lamb wedding soup, simmer lamb until tender, shred the meat, and add it to a soup made with the cooking broth. Stir in a tempered dressing and finish with herbs or spiced butter, depending on the recipe.

Lamb wedding soup commonly contains lamb, broth, flour, yogurt, and egg; lemon may be used in the dressing. Some cooks add chickpeas or top the soup with butter, mint, or red pepper, so recipes differ.

Lamb wedding soup is associated with Turkish wedding feasts and other large gatherings, rather than one clearly defined place of origin. Regional cooks adapt the dressing, meat preparation, and garnishes to local tastes.

Bone-in lamb cuts such as shoulder or shank work well for lamb wedding soup because they produce a flavorful broth while becoming tender enough to shred. You can also use boneless lamb, though the broth may be less rich.

To prevent lamb wedding soup from curdling, temper the yogurt-and-egg dressing with warm broth before adding it gradually to the pot. Keep the heat gentle afterward and avoid bringing the finished soup to a hard boil.

Lamb wedding soup is usually lightly thickened rather than as dense as a purée. If yours becomes too thick after standing, stir in warm broth a little at a time until it reaches the consistency you prefer.

Serve lamb wedding soup with crusty bread or pide and a fresh salad for a simple meal. At a traditional Turkish feast, it is often served as a first course before the main dishes.

Yes, lamb wedding soup can be frozen, but its yogurt-and-egg dressing may separate after thawing. For a smoother result, freeze the lamb and broth base before adding the dressing, then finish the soup after thawing.

Reheat lamb wedding soup gently in a saucepan over low heat, stirring often; avoid a rapid boil because the yogurt-and-egg dressing can split. If it has thickened in storage, loosen it with a little warm broth.