Yogurt, egg, bulgur and meatball soup Calories

Make Yogurt, egg, bulgur and meatball soup by shaping small meatballs with bulgur, simmering them until cooked, then stirring in tempered yogurt and egg. Add the yogurt mixture gradually and keep the soup below a boil to help prevent curdling.

Yogurt, egg, bulgur and meatball soup can curdle when the yogurt mixture meets very hot broth too quickly or the finished soup boils hard. Whisk hot broth into the yogurt and egg a little at a time, then warm the soup gently.

Ground beef is a common choice for Yogurt, egg, bulgur and meatball soup, while ground lamb also works well and gives the broth a richer flavor. Use meat with enough fat to keep the small bulgur meatballs tender rather than dry.

Yes, rice can replace bulgur in Yogurt, egg, bulgur and meatball soup, but it changes the dumplings' texture and the dish is no longer the usual bulgur version. Cooked rice is easier to shape into the meat mixture than uncooked grains.

No, Yogurt, egg, bulgur and meatball soup is distinct from yayla soup because it contains small bulgur-and-meat dumplings. Yayla soup is generally made with grains such as rice and does not have these meatballs, though both may use yogurt.

To keep the meatballs intact in Yogurt, egg, bulgur and meatball soup, knead the bulgur and meat mixture until cohesive and roll the pieces firmly. Lower them gently into simmering liquid and avoid vigorous stirring while they cook.

Serve Yogurt, egg, bulgur and meatball soup with crusty bread, a crisp salad, or pickled vegetables. Since the soup already includes meatballs and a yogurt broth, a simple, fresh side is usually enough to make it a satisfying meal.

Yogurt, egg, bulgur and meatball soup keeps for about 2 days in a covered container in the refrigerator. Cool it promptly after cooking, then reheat only the portion you need over low heat without bringing it to a rolling boil.

Freezing Yogurt, egg, bulgur and meatball soup is not ideal because the yogurt broth can separate as it thaws and the meatballs may become softer. For make-ahead cooking, freeze the cooked meatballs separately and add freshly prepared yogurt broth when serving.