Recipe for Turkish Düğün Soup with Mini Meatballs + Ingredients

According to Saednews, Diyoran soup is a traditional and popular Turkish soup served as a delicious appetizer along with meatballs. Like many dishes, it has various versions, but its preparation is not complicated, and you can easily make it at home using the original recipe.

Instructions

First, peel the onion and garlic, wash them, and grate them finely. Squeeze out the onion juice, then mix it with the garlic and add it to the ground meat.

Next, add flour, breadcrumbs, milk, cumin, black pepper, red pepper, thyme powder, and salt to the meat mixture. Knead everything well by hand until fully combined.

After kneading, shape the mixture into small meatballs. Cover them with plastic wrap and refrigerate for 1 hour.

Place a pot over low heat and add vegetable oil. Once heated, add flour and stir continuously until the raw smell disappears.

Add tomato paste and keep stirring continuously. After about 5 minutes, add half a cup of water and mix well to prevent lumps from forming.

Then add 5 cups of meat stock or water, cover the pot, and bring it to a boil.

Once boiling, add the cooked chickpeas, salt, and noodles.

While the noodles are cooking, fry the rested meatballs.

Heat a pan over low heat with a little oil. Place the meatballs in the pan and increase the heat slightly until they change color. Do not stir with a spoon—just gently shake the pan so the meatballs turn and cook evenly on all sides.

Separately, lightly sauté dried mint in butter until it darkens slightly.

Finally, pour the soup into serving bowls, add the meatballs gently, and garnish with the butter-fried mint.