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Turkish Wedding Soup

A traditional, velvety lamb soup thickened with a lemon yogurt egg liaison and topped with sizzling paprika butter.

105 minMediumServes 6380 cal/serving

TurkishSoupStovetopHigh ProteinLow CarbNut-FreeSoy-FreePork-FreeAlcohol-FreeShellfish-FreeSesame-FreeCorn-Free

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Ingredients

  • 2 lbs lamb shank
  • 8 cups water
  • 3 tbsp all-purpose flour
  • 1/2 cup plain Greek yogurt
  • 1 egg yolk, beaten
  • 2 tbsp lemon juice
  • 3 tbsp unsalted butter
  • 1 tsp sweet paprika
  • 1/2 tsp red pepper flakes
  • 1 tsp salt

Instructions

  1. 1

    Place 2 lbs lamb shank and 8 cups water in a pot, bring to a boil, then cover and simmer until lamb internal temperature reaches at least 165°F and meat pulls apart easily, about 75 minutes.

  2. 2

    Remove lamb from broth, shred meat into fine pieces, strain broth, and return 6 cups of warm broth to pot.

  3. 3

    In a bowl, whisk 3 tbsp all-purpose flour, 1/2 cup plain Greek yogurt, 1 beaten egg yolk, 2 tbsp lemon juice, and 1 tsp salt with 1 cup warm broth to temper.

  4. 4

    Slowly whisk tempered mixture into simmering broth, add shredded lamb shank, and cook for 5 minutes until thickened.

  5. 5

    Melt 3 tbsp unsalted butter in a small skillet over medium heat, stir in 1 tsp sweet paprika and 1/2 tsp red pepper flakes, and serve soup with hot spiced butter drizzled over each bowl.

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Questions

What is Turkish Wedding Soup?

A traditional, velvety lamb soup thickened with a lemon yogurt egg liaison and topped with sizzling paprika butter. This reference files it under Turkish soup: made on the stovetop, rated medium and about 105 minutes start to finish.

What internal temperature should Turkish Wedding Soup reach?

For Turkish Wedding Soup, the target internal temperature is 165 F (about 75 C), given in step 1. A probe thermometer removes the guesswork.

Why does Turkish Wedding Soup have me temper the eggs?

Step 3 reads: "In a bowl, whisk 3 tbsp all-purpose flour, 1/2 cup plain Greek yogurt, 1 beaten egg yolk, 2 tbsp lemon juice, and 1 tsp salt with 1 cup warm broth to temper." Eggs scramble if they meet a hot liquid all at once. Step 3 warms them gradually with a little of the hot mixture first, so they thicken the sauce or custard smoothly instead of curdling.

Is there a substitute for Greek yogurt in Turkish Wedding Soup?

The entry for Turkish Wedding Soup calls for 1/2 cup plain Greek yogurt. In its place: Sour cream, measure for measure, or regular yogurt strained for an hour.

Is Turkish Wedding Soup spicy?

Moderately. The heat in Turkish Wedding Soup comes from 1/2 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Serve it with

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