Soup Of Bulgur Balls

Soup Of Bulgur Balls |

Winter Soup

Don’t you think it’s time to make a heartwarming soup? It’s great to feel the smell of a yummy soup after coming home in a very cold weather. Leaving the freezing cold outside and welcoming a warming and appetizing soup! Who doesn’t want to have this feeling?

If you are following this blog for a long time, you know how we -as Turkish people are crazy about bulgur. If you ever happen to read or hear about Turkish cuisine, you know bulgur has a great role in it. We love to have it in any form. I shared several recipes with bulgur here, and this one will be in the form of a winter soup. We call it topalak corbasi in Turkish. It contains bulgur balls as small as glass marbles, which kids love to play with. These bulgur balls are made from the dough we use in Stuffed Bulgur Kofte(icli kofte) and Balls With Garlic (sarmsakli kofte).


Soup Of Bulgur Balls |

You see we can make at least three different dishes based on the same bulgur dough. This soup is mostly known in the South of Turkey and it has varieties. Some local people add mince into dough and knead them together. Some add meat stock in it to have more flavor. Some make meatballs as small as these bulgur balls and boil them together.

Soup Of Bulgur Balls |

Here is how we make soup of bulgur balls.

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Soup Of Bulgur Balls
Prep time
Cook time
Total time
Serves: 6
For dough:
  • 1 cup fine bulgur
  • ½ cup semolina
  • ½ cup flour
  • 1 egg
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • ½ tsp paprika powder
  • ½ tbsp pepper paste
  • 1 ¾ cups water
Cooking the soup:
  • 2 tbsp olive oil
  • 1 tbsp pepper paste
  • 1 tsp dried mint
  • 4 cups water
  • 1 cup meat broth
  • ½ lemon, squeezed
  • ½ tsp salt
  • 2 cups bulgur balls
  • ½ cup boiled chickpeas
  1. Soak bulgur and semolina with a little water and wait about 15 minutes.
  2. Mix them with a spoon. Break an egg in it.
  3. Add pepper paste, salt and spices and mix.
  4. Add flour and the rest of water little by little.
  5. Now combine them with your hands and knead it a little until it’s not sticky. You can play with the amount of water and flour to have this consistency.
  6. Make balls as small as hazelnut and put them in a tray.
  7. Don’t pile them up in a bowl and sprinkle little water with your hand over them so that they don’t stick one another. Put them aside.
Cooking the soup:
  1. Heat olive oil in a pot.
  2. Add pepper paste and dried mint, stir.
  3. Pour 3 cups water and 1 cup meat broth.
  4. Add lemon juice and boil it.
  5. Add bulgur balls and boiled chickpeas when it boils and cook about 20 minutes.
  6. Serve hot.


  1. says

    I love noodles, dumplings, and matzoh balls…so I’m certain I’d enjoy your beautiful soup!

  2. says

    These little balls look so delicious in the soup alongside the chickpeas. I love all your Turkish recipes.

  3. Miss Lavinia says

    Marvellous bulgar recipes- but what is ‘pepper paste’!?

  4. says

    Wow! This is beautiful. I wish I had a bowl in front of me. Sorry I’ve been a bit absent lately. I’m try to get into the swing of a new work schedule. Please know that you and your blog are some of my favorite parts of the week. I hope you are having a delicious day!

  5. OysterCulture says

    Sounds amazing and delicious. I need to make sure I have the bulgar to make this soup. Thanks so much for sharing the recipe

  6. Bellie says


    What a wonderful recipe! Can I skip out on the semolina and only use flower for the dough? Also any substitutions for the pepper paste?


    • says

      Semolina is not a must, but it gives a nice flavor. If you can’t find it, it’s ok to replace it with flour. As for pepper paste, we use it to give the maybe you can use a little tomato sauce instead. As tomato sauce is not as thick as pepper paste, you might need to reduce the amount of water for the dough a bit. For the boiling part, you can definitely replace pepper paste with tomato sauce.

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