This is the traditional Turkish Wedding Soup served in the Mediterranean Region. As the name implies it is a rich soup with meat in it.
You will need to boil the meat with a carrot and an onion. And then in a separate pot melt butter and mix with flour. Continue until you start smelling the flour. Then add some cold water and mix well to make sure it becomes a smooth mixture. Then follow the recipe.
Mix flour and butter 
Add cold water
Do not forget to garnish with sizzled butter and red pepper flakes. But take into consideration who will be eating, my son found it too hot, next time I will have to reduce the amount of chilli.
If you are looking for alternatives here is another wedding soup: Wedding Soup with Meatballs.
Enjoy and happy weddings.
Wedding Soup with Lamb Meat
Wedding Soup is a rich soup as the name implies; rich and delicious.
Servings 6 servings
Calories 100kcal
Ingredients
Soup
- 250 grams lamb meat chopped
- 1 carrot peeled, chopped
- 1 onion quartered
- 25 grams flour
- 1 tablespoon butter
- 1 teaspoon salt
- 1+ litre water or more
Thickenning
- 2 egg yolk
- 1 pinch salt
- ½ lemon’s juice
Garnish
- 1 teaspoon red pepper flakes
- 1 tablespoon butter
Instructions
Soup
- Put the meat with bones into a pressure cooker or a pot. Cut an onion into four and add. Peel and coarsely cut a carrot and add. Also add salt. Add cold water to cover.
- Cook until the vegetables are well cooked and easily mashable and the meat well done. With the pressure cooker it will cook faster, in a normal pot, should take about 30 minutes.
- In a separate pot add a tablespoon of butter and about 25 grams of flour. Mix continuously until you start smelling the flour and the butter is melted.
- Add about 75 millilitres of cold water and mix well with a wire whisk to make the flour mixture smooth.
- If you have a blender; take out the bones and the meat out of the soup and use the blender to mix and mash the carrot and the onion.
- Then use a wire skimmer to get rid of any particles and pour the soup into the flour mixture slowly, while mixing it.
- Then clean the meat off the bones. Chop to really tiny pieces and add back to the soup.
- Cook for an additional 5 minutes. Add more warm water if too thick. Mix and remove from heat.
Thickenning
- Separate the egg yolks. Mix for a short time with a fork after adding a pinch of salt.
- Add half a lemon’s juice and mix.
- Add about 50 millilitres of cold water and mix.
- Then add a scoup of soup into the egg yolk mixture while mixing. Then add another scoup of soup, until the egg mixture is also warm.
- Add the egg mixture to the main soup pot, while continously mixing.
Garnish
- Melt a tablespoon of butter over medium heat. After it melts add a teaspoon of red pepper flakes. Cook a bit more until the flakes sizzle.
- Sprinkle each soup bowl with this butter mixture and serve warm.