Turkish Wedding Soup

Name: Turkish Wedding Soup
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 6 servings
Cuisine: Turkish
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

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

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

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

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

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

Questions

Can I make Turkish Wedding Soup dairy-free?

Yes. The dairy in this entry is 1/2 cup plain Greek yogurt, 3 tbsp unsalted butter. Swap the yogurt for an unsweetened coconut or soy yogurt; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Turkish Wedding Soup gluten-free?

Yes. The gluten in this entry is 3 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Turkish Wedding Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Turkish Wedding Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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