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Turkish meatball soup in a bowl, garnished with chopped cilantro

Turkish Meatball Soup with Rice

A comforting, from-scratch Turkish meatball soup made with tender rice-filled meatballs, warming spices, and a flavorful broth.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Serving Size 6

Equipment

  • immersion blender OR regular blender

Ingredients

For the meatballs

  • 450 g (1 lb) ground beef or lamb (or a mix)
  • 1 small onion, very finely grated OR 1 Tbsp onion powder
  • 3 tbsp uncooked white rice, rinsed
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp ground cumin
  • 1 tbsp chopped cilantro

For the soup

  • 2 tbsp butter
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp sweet paprika
  • ¼ tsp turmeric
  • a pinch of chili powder
  • 6 cups beef, lamb, or chicken bone broth, divided
  • ½ cup uncooked white rice, rinsed
  • 2 medium carrots, very finely diced
  • 1 cup cooked or canned chickpeas
  • salt to taste

To garnish

  • a squeeze of lemon juice
  • chopped cilantro

Instructions

  • Make the meatballs: In a bowl, combine all meatball ingredients. Mix gently until just combined. Roll into small, marble-sized meatballs. Set aside.
  • Cook the onion base: Heat butter in a large pot over medium-low heat. Add sliced onions with a pinch of salt and cook 10–15 minutes, until very soft and beginning to turn golden. Add garlic, tomato paste, paprika, and turmeric. Cook 1–2 minutes until fragrant.
  • Blend: Add 2 cups of the bone broth to the pot. Blend until completely smooth using an immersion blender (or carefully transfer to a blender).
  • Simmer: Returnthe pot to the stove and add remaining broth. Bring to a gentle simmer. Add rice, carrots, and chickpeas. Simmer 15 minutes until the carrots are soft.
  • Add meatballs: Gently drop meatballs into the soup. Simmer uncovered 10–12 minutes, until the meatballs are cooked through and the rice is tender. Season with salt to taste.
  • Finish: Pour the soup into bowls. Add a squeeze of lemon juice and a garnish of chopped cilantro.

Notes

Notes: 
  • Keep meatballs small for the most tender texture.
  • Sweet paprika gives the soup its warm red-gold color—avoid smoked paprika.
Storage & Make-Ahead Tips
  • Refrigerator: Store cooled soup in an airtight container for up to 2–3 days. Reheat gently on the stove over low heat, adding a splash of bone broth if it thickens.
  • Freezer: Cool completely, then freeze in airtight containers for up to 2–3 months. Reheat slowly over medium-low heat to avoid breaking the meatballs.
  • Rice tip: If planning to freeze, make the soup without the rice, then add some separately cooked rice to the soup when it is reheated.