Ekşili Köfte is one of the most comforting and satisfying dishes in Turkish cuisine, combining tender meatballs with vegetables in a light yet flavorful broth. What truly sets this dish apart is the signature lemon-egg sauce, known as “terbiye,” which gives the soup its bright, tangy character.
Ekşili Köfte is a traditional Turkish meatball soup made with ground beef, vegetables, and a silky lemon-based sauce. This Turkish meatball soup recipe is known for its balanced flavor—rich yet refreshing—and is often enjoyed as a hearty main meal.
If you want to explore more authentic dishes, check out our complete Turkish soup recipes guide or browse the full Turkish soups category for more traditional recipes.
Unlike heavier meatball soups, this version uses a lemon-based sauce instead of tomato, creating a lighter yet more complex flavor profile that feels both comforting and refreshing.
If you enjoy dishes like Turkish Lentil Soup, a smooth and comforting lentil-based soup or rich options like Beyran Soup, a spicy Turkish lamb soup, this recipe offers a perfect balance between light and hearty.
What Is Ekşili Köfte?
Ekşili Köfte is a traditional Turkish meatball soup made with ground beef, vegetables, and a tangy lemon-egg sauce. This Turkish meatball soup recipe is known for its balanced flavor, combining richness with refreshing acidity, and is commonly served as a hearty main dish in Turkish cuisine.
Ingredients for Ekşili Köfte (Turkish Meatball Soup Recipe)
For the Meatballs (Ground Beef Mixture)
- 1/2 lb ground beef
- 1/4 cup rice
- 1 small onion (finely grated)
- 1 tsp salt
- 1/2 tsp black pepper
For the Soup
- 1 tbsp olive oil
- 1 carrot (diced)
- 1 potato (diced)
- 6 cups water or broth
- 1 tsp salt
For the Lemon Egg Sauce (Terbiye)
- 1 egg yolk
- Juice of 1 lemon
- 1 tbsp flour
How to Make Turkish Meatball Soup Step-by-Step
This Turkish meatball soup recipe relies on proper technique and timing. Follow these detailed steps to achieve the perfect texture and flavor.
Step 1: Prepare the Meatball Mixture
In a large bowl, combine ground beef, rice, grated onion, salt, and black pepper. Mix thoroughly until the ingredients are fully incorporated. Shape the mixture into small, bite-sized meatballs.
Why this matters: Smaller meatballs cook evenly and create the authentic texture of Ekşili Köfte.
Step 2: Build the Soup Base
Heat olive oil in a large pot over medium heat. Add diced carrots and cook for 2–3 minutes. Then add potatoes and water (or broth). Bring to a gentle boil.
Tip: Using broth instead of water adds deeper flavor.
Step 3: Cook the Meatballs
Carefully add the meatballs into the simmering soup. Reduce heat and cook for about 20 minutes until both the vegetables and meatballs are tender.
Important: Avoid stirring too aggressively to prevent breaking the meatballs.
Step 4: Prepare the Terbiye (Lemon Sauce)
In a separate bowl, whisk together egg yolk, lemon juice, and flour until completely smooth.
Why this matters: This mixture gives the soup its signature tangy and creamy consistency.
Step 5: Temper the Sauce
Slowly add a ladle of hot soup into the sauce while whisking continuously. Repeat once or twice to gradually raise the temperature.
Critical step: This prevents the egg from curdling.
Step 6: Combine and Finish
Pour the tempered mixture back into the pot and stir gently. Let it simmer for 3–5 minutes without boiling.
Warning: Do not boil after adding the sauce, or it may split.
Step 7: Rest Before Serving
Turn off the heat and let the soup rest for a few minutes. This allows the flavors to settle and deepen.
This dish pairs perfectly with Turkish rice pilaf or lighter soups like Yayla soup.
Expert Tips for Perfect Ekşili Köfte
- Keep meatballs small: Ensures even cooking and better texture
- Always temper the sauce: Prevents curdling
- Control acidity: Adjust lemon to taste
- Do not boil after adding sauce: Keeps texture smooth
- Use broth: Enhances overall flavor
Serving & Presentation
Ekşili Köfte is traditionally served hot as a main dish. The soup is often enjoyed with fresh bread to soak up the flavorful broth.
For a complete Turkish meal, serve it with Turkish rice pilaf or a light salad. It also pairs well with refreshing soups like Yayla soup.
For presentation, serve in deep bowls and garnish with fresh herbs such as parsley or dill.
Frequently Asked Questions
What is Turkish meatball soup made of?
Turkish meatball soup, known as Ekşili Köfte, is made with ground beef meatballs, vegetables, and a lemon-egg sauce. This Turkish meatball soup recipe stands out due to its tangy and balanced flavor.
What does Ekşili Köfte taste like?
It has a rich yet refreshing flavor. The meatballs provide depth, while the lemon sauce adds brightness, making it lighter than traditional meatball soups.
Is Ekşili Köfte healthy?
Yes, this dish is high in protein and includes vegetables, making it a balanced and nutritious meal when consumed in moderation.
Can I use chicken instead of beef?
Yes, but using ground beef gives the most authentic flavor for this Turkish meatball soup recipe.
Why did my soup curdle?
This happens if the soup boils after adding the egg-lemon sauce. Always simmer gently to avoid curdling.
Can I freeze Ekşili Köfte?
Freezing is not recommended because the egg-based sauce may separate and affect the texture.
How is this different from other meatball soups?
Unlike tomato-based soups, this Turkish version uses lemon sauce, making it lighter and more complex in flavor.
What should I serve with it?
It pairs well with rice, bread, or other Turkish soups from our Turkish soup recipes guide.
Calories (Estimated)
Per Serving (4 servings): ~300–360 calories
- Protein: 18–22g
- Fat: 12–16g
- Carbohydrates: 20–25g
Ekşili Köfte Recipe (Turkish Meatball Soup with Lemon Sauce)
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.