Ekşili Köfte Recipe – Turkish Meatball Soup with Lemon Sauce

This Ekşili Köfte Recipe is a comforting Turkish meatball soup made with small rice-filled meatballs, tender vegetables and a silky lemon-egg sauce called terbiye. It is hearty enough for dinner, yet bright and refreshing thanks to its gentle lemon flavor.

In Turkish home cooking, Ekşili Köfte is one of those practical dishes that sits somewhere between soup and main course. The meatballs make it filling, the potatoes and carrots make it wholesome, and the lemon sauce gives the broth its signature tangy character.

For more comforting bowls, visit our Turkish soup recipes guide or browse the full Turkish soups category.

What Is Ekşili Köfte?

Ekşili Köfte is a traditional Turkish dish made with small ground beef meatballs, rice, vegetables and a tangy lemon-based sauce. The word ekşili means “sour” or “tangy” in Turkish, referring to the lemon flavor that gives the broth its bright, balanced taste.

Unlike tomato-based meatball soups, this Turkish meatball soup recipe uses terbiye, a mixture of egg yolk, lemon juice and flour, to give the broth a smooth texture and gentle acidity. The result is comforting without feeling heavy.

This dish is often served as a main meal, especially during colder months. It is satisfying on its own, but it also pairs beautifully with bread, rice pilaf or a simple salad.

Ekşili Köfte Recipe Ingredients

The ingredients are simple, but each one has a clear job. Rice keeps the meatballs tender, vegetables give body to the broth, and the lemon-egg sauce creates the classic Ekşili Köfte flavor.

For the Meatballs

• 250 g / 1/2 lb ground beef: Use medium-fat beef for tender meatballs.
• 45 g / 1/4 cup short-grain rice: Adds texture and helps the meatballs stay soft.
• 1 small onion, finely grated: Adds moisture and flavor.
• 1 teaspoon salt: Seasons the meatballs from inside.
• 1/2 teaspoon black pepper: Adds gentle warmth.
• 1 tablespoon flour, for dusting: Helps prevent the meatballs from sticking together.

For the Soup

• 1 tablespoon olive oil: Used to lightly soften the vegetables.
• 1 medium carrot, diced: Adds sweetness and color.
• 1 medium potato, diced: Makes the soup more filling.
• 1.5 liters / 6 cups water or light broth: Broth gives a deeper flavor, but water also works well.
• 1 teaspoon salt, or to taste: Adjust after the lemon sauce is added.

For the Lemon-Egg Sauce

• 1 egg yolk: Gives the broth a silky finish.
• Juice of 1 lemon: Creates the signature tangy flavor.
• 1 tablespoon flour: Helps thicken and stabilize the sauce.
• 1 ladle hot soup broth: Used for tempering the sauce before adding it to the pot.

How to Make This Ekşili Köfte Recipe

This Ekşili Köfte Recipe depends on two key techniques: shaping small meatballs and tempering the lemon-egg sauce slowly. Take your time with these steps and the broth will stay smooth.

1. Prepare the Meatball Mixture

Place the ground beef, rice, grated onion, salt and black pepper in a mixing bowl. Knead gently for 2 to 3 minutes until the mixture comes together.

Shape the mixture into small meatballs, about the size of a hazelnut or small walnut. Place them on a tray dusted lightly with flour and shake the tray gently so the meatballs are coated on all sides.

2. Start the Soup Base

Heat the olive oil in a large pot over medium heat. Add the diced carrot and cook for 2 minutes. Add the potato and stir briefly, then pour in the water or broth. Bring to a gentle boil.

3. Add the Meatballs

Carefully add the floured meatballs to the simmering broth. Do not stir aggressively at first. Let them firm up for a few minutes, then stir gently from the edge of the pot.

Cook for about 20 to 25 minutes, until the rice inside the meatballs is tender and the vegetables are cooked through.

4. Prepare the Terbiye

In a separate bowl, whisk together the egg yolk, lemon juice and flour until completely smooth. There should be no lumps of flour.

5. Temper the Sauce

Slowly add one ladle of hot soup broth into the lemon-egg mixture while whisking continuously. Add a second small ladle and whisk again. This step gradually warms the egg mixture and prevents curdling.

6. Finish the Soup

Lower the heat. Pour the tempered sauce back into the pot while stirring gently. Simmer for 3 to 5 minutes, but do not let the soup boil after adding the sauce.

Taste and adjust the salt or lemon. Let the soup rest for 5 minutes before serving so the flavors settle.

Expert Tips for Perfect Ekşili Köfte

• Keep the meatballs small. Smaller meatballs cook evenly and create the traditional texture.
• Use short-grain rice. It softens nicely inside the meatballs and gives a better bite.
• Dust the meatballs with flour. This helps them hold their shape and lightly thickens the broth.
• Always temper the sauce. Adding the egg mixture directly to hot soup can cause curdling.
• Do not boil after adding terbiye. A gentle simmer keeps the broth smooth.
• Adjust lemon at the end. Lemons vary in acidity, so taste before adding extra.

Common Mistakes to Avoid

Making the Meatballs Too Large

Large meatballs take longer to cook and can feel heavy in the soup. Small, bite-sized meatballs are easier to eat and allow the rice inside to soften properly.

Skipping the Flour Coating

A light flour coating helps the meatballs stay separate in the pot. It also gives the broth a slightly fuller texture without making it thick or heavy.

Boiling the Soup After Adding the Egg Sauce

This is the most common reason Ekşili Köfte curdles. Once the terbiye is added, keep the heat low and let the soup gently simmer.

Adding Too Much Lemon Too Early

The soup should be tangy, not sharply sour. Start with the juice of one lemon, then adjust after the soup has rested for a few minutes.

Serving and Presentation

Serve Ekşili Köfte hot in deep bowls with a sprinkle of chopped parsley or dill. Fresh herbs add color and make the lemon flavor feel brighter.

For a complete Turkish meal, serve it with Turkish rice pilaf, crusty bread or a simple salad. If you enjoy comforting Turkish soups, you may also like Turkish Lentil Soup or Beyran Soup.

Since Ekşili Köfte is filling, it does not need many side dishes. A bowl of soup, a slice of bread and a small salad are enough for a balanced meal.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer: Freezing is not ideal because the egg-lemon sauce may separate after thawing. If you want to freeze it, freeze the soup before adding the terbiye, then prepare the sauce fresh when reheating.

Reheating: Reheat gently over low heat. Do not boil the soup, because high heat can split the sauce and make the texture grainy.

Frequently Asked Questions

What is Ekşili Köfte made of?

Ekşili Köfte is made with small ground beef meatballs, rice, onion, carrots, potatoes and a lemon-egg sauce called terbiye. The sauce gives the soup its tangy flavor and smooth texture, making it lighter than many tomato-based meatball soups.

Is Ekşili Köfte a soup or a main dish?

It can be both. In Turkish home cooking, Ekşili Köfte is often served as a hearty soup, but it is filling enough to be a main meal because it contains meatballs, rice and vegetables. A bowl with bread or rice pilaf is usually satisfying.

Why did my Ekşili Köfte curdle?

Curdling usually happens when the egg-lemon sauce is added too quickly or boiled after being added. To prevent this, temper the sauce with hot broth first, then pour it into the pot slowly and keep the heat low.

Can I make Ekşili Köfte without egg?

You can make a simpler lemon-flour sauce without egg, but the texture will be less silky. The egg yolk gives traditional terbiye its smooth finish. If avoiding egg, whisk lemon juice with flour and broth very well before adding it gradually to the soup.

Can I use bulgur instead of rice?

Rice is more traditional for this version and gives the meatballs a softer texture. Fine bulgur can be used in some meatball recipes, but it absorbs liquid differently and may make the meatballs firmer. For the classic result, use short-grain rice.

Can I use chicken instead of beef?

Ground chicken can be used, but the flavor will be lighter and the meatballs may be more delicate. Beef gives the most familiar Turkish taste. If using chicken, avoid overmixing and shape the meatballs gently so they do not become tough.

Can I freeze Ekşili Köfte?

Freezing the finished soup is not recommended because the egg-based sauce can separate. A better option is to freeze the cooked meatballs and broth before adding terbiye. When ready to serve, reheat gently and prepare the lemon-egg sauce fresh.

What should I serve with Ekşili Köfte?

Serve Ekşili Köfte with bread, Turkish rice pilaf or a simple green salad. It is already hearty, so you do not need many sides. For a full soup-focused meal, pair it with lighter recipes from our Turkish soup recipes guide.

Calories and Nutrition

Nutrition will vary depending on the fat content of the beef, whether you use water or broth, and the size of each serving. As an estimate, one serving of this Ekşili Köfte Recipe contains:

• Calories: 300–360 kcal
• Protein: 18–22 g
• Fat: 12–16 g
• Carbohydrates: 20–25 g

Nutrition values are estimates and should be adjusted according to the exact ingredients used.

This Ekşili Köfte Recipe brings together tender rice meatballs, vegetables and a smooth lemon sauce in one comforting Turkish bowl. It is simple, satisfying and full of the bright flavor that makes Turkish home cooking so memorable. Afiyet olsun!

Ekşili Köfte Recipe (Turkish Meatball Soup with Lemon Sauce)

Ekşili Köfte is a traditional Turkish soup made with tender meatballs, vegetables, and a silky lemon-egg sauce. It’s comforting, nutritious, and perfect for colder days.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine Turkish

Servings 4 servings

Calories 320 kcal

Ingredients

  

• 1/2 lb 225g ground beef
• 1/4 cup white rice rinsed
• 1 small onion finely grated
• 1 carrot diced
• 1 medium potato diced
• 1 egg yolk
• 2 tablespoons lemon juice
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 5 –6 cups water or broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Prepare the meatballs
• In a bowl, mix ground beef, rice, grated onion, salt, and pepper. Form into small, bite-sized meatballs.
• Start the soup base
• Heat olive oil in a pot. Add diced carrot and sauté for 2–3 minutes to build flavor.
• Add liquids and vegetables
• Add potatoes and water (or broth). Bring to a gentle boil.
• Cook the meatballs
• Carefully add the meatballs into the simmering soup. Cook for 20 minutes until rice and vegetables are tender.
• Prepare the terbiye (sauce)
• In a bowl, whisk egg yolk, lemon juice, and flour until smooth.
• Temper and combine
• Slowly add a ladle of hot soup into the sauce while whisking, then pour it back into the pot.
• Simmer gently
• Cook on low heat for 3–5 minutes without boiling. Stir gently and serve warm.

Notes

Always temper the egg-lemon mixture with hot soup before adding it to the pot to prevent curdling. Avoid boiling after adding the sauce to maintain a smooth texture.