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Yuvalama Soup Calories
Traditional meatball and yogurt soup from Gaziantep cuisine
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 bottle (medium) of Yuvalama Soup (250 g) has 275 calories. That works out to 110 calories per 100 g. It contains 27 g of carbs, 13 g of protein, 12.5 g of fat and 3 g of fiber. Its 1 µg of B12 covers 40% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
What is Yuvalama Soup?
Yuvalama Soup is a traditional dish from Gaziantep in southeastern Turkey, made with yogurt, chickpeas, rice and tiny meatballs formed from minced meat and rice. It takes time to prepare, so it is especially associated with festive meals and family gatherings, and can be substantial enough to serve as a meal in its own right.
The yogurt gives the broth a gentle tang, while the small, tender meatballs and chickpeas add body. A drizzle of butter with mint is a familiar finishing touch. In Gaziantep it is served hot, often as part of a special spread; elsewhere, it works well as a hearty first course or with bread. It offers protein alongside carbohydrates from the rice and chickpeas, and using less butter makes the bowl lighter.
Yuvalama Soup Nutrition Facts
Selected: 100 g
110
KCAL / 100G
Carbs
10.8g
· 4% DV
Protein
5.2g
· 10% DV
Fat
5g
· 6% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 40% · Protein 19% · Fat 41%
Yuvalama Soup Vitamins & Minerals
Vitamins
B12
0.38µg · 16% DV
Biotin
3.2µg · 11% DV
B5
0.45mg · 9% DV
B2
0.11mg · 8% DV
Minerals
Sodium
260mg · 11% DV
Zinc
1mg · 9% DV
Phosphorus
62mg · 9% DV
Selenium
4.2µg · 8% DV
How Nutritious Is Yuvalama Soup?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Yuvalama Soup Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Yuvalama Soup
To burn the 110 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Yuvalama Soup Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Yuvalama Soup Contain Allergens?
Contains these allergens:
Which Diets Is Yuvalama Soup Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Yuvalama Soup Fat Profile
SATURATED
2.1g
MONOUNSATURATED
1.7g
POLYUNSATURATED
0.35g
Omega 6:3 ratio 7.3:1
Above the ideal 4:1 (7.3:1).
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Frequently Asked Questions About Yuvalama Soup
What is Yuvalama Soup?
Yuvalama Soup is a traditional Gaziantep dish made with a yogurt-based broth, chickpeas, rice and tiny meatballs. It is usually finished with melted butter and mint, and is known for the time-consuming work of shaping the small meatballs.
What does Yuvalama Soup taste like?
Yuvalama Soup tastes tangy and creamy from the yogurt, with savory meat, soft chickpeas and tender rice. Mint butter adds a fragrant richness, while the small meatballs give the soup a distinctive, hearty texture.
What goes into Yuvalama Soup?
Yuvalama Soup commonly contains meat, chickpeas, rice, yogurt and very small meatballs made with minced meat and a grain such as rice or fine bulgur. Recipes vary, but dried mint and butter are typical finishing ingredients.
How do you make Yuvalama Soup at home?
To make Yuvalama Soup, simmer the meat and chickpeas, then add the tiny shaped meatballs and rice until cooked. Temper the yogurt with hot broth before stirring it into the pot, warm gently without boiling, and finish with mint butter.
Where does Yuvalama Soup come from?
Yuvalama Soup comes from Gaziantep in southeastern Turkey, where it is part of the region’s traditional cuisine. Its yogurt broth and labor-intensive tiny meatballs distinguish it from many simpler meat-and-yogurt soups.
Is Yuvalama Soup traditionally eaten at breakfast?
Yes, Yuvalama Soup is served as a special breakfast in some Gaziantep households, particularly during religious holidays. It is also enjoyed as a substantial meal at other times; breakfast service is a regional custom rather than a universal practice.
Why are the meatballs in Yuvalama Soup so tiny?
The meatballs in Yuvalama Soup are traditionally rolled very small, often close to chickpea size. This is the dish’s signature preparation and lets the broth hold many little bites; shaping them evenly helps them cook at the same pace.
What is the difference between Yuvalama Soup and lebeniye?
Yuvalama Soup and lebeniye can both combine yogurt, chickpeas and meatballs, so they are easily confused. Gaziantep-style Yuvalama is especially associated with its painstakingly rolled tiny meatballs, while ingredients and names vary across regions and family recipes.
What should you serve with Yuvalama Soup?
Serve Yuvalama Soup hot with fresh bread or a simple salad if you want a lighter accompaniment. It also fits into a larger Turkish meal, but its chickpeas, rice and meatballs make it substantial enough to serve on its own.
Can you make Yuvalama Soup ahead, and how should leftovers be stored?
Yes, you can prepare the meat, chickpeas and tiny meatballs ahead, then add the yogurt mixture shortly before serving for a smoother texture. Refrigerate leftovers promptly in a covered container and use within three days; freezing the yogurt-based soup may make it separate.
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Nutrition data compiled from USDA FoodData Central and scientific sources.