Turkish Wedding Soup with Lamb
Tender shredded lamb meets a smooth yogurt-lemon sauce, finished with buttery red pepper and mint.
Temper the Yogurt Before It Thickens
Whisk the yogurt, flour, egg yolk, and lemon juice until smooth, then gradually add 2–3 ladlefuls of hot lamb broth. Pour the warmed mixture into the pot in a thin stream while stirring constantly. Keep the soup over low to medium heat and avoid a vigorous boil afterward. Straining the broth and simmering the lamb until it pulls easily from the bone also protect the soup’s smooth texture.
- Yield
- Approximately 1.7 liters of soup
- Servings
- 6 servings
- Total time
- 1 hr 25 min
- Difficulty
- Medium
- Prep time
- 20 min
- Cook time
- 1 hr 5 min
Ingredients for Turkish Wedding Soup
Ingredients
How to Make Turkish Wedding Soup
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01
Tenderize the lamb neck
50–55 minutesPlace the lamb neck in a pot and add 1.5 liters of water. When it begins to boil, skim off the foam from the surface. Cover the pot partially and cook over medium-low heat for 50–55 minutes, until the meat is tender enough to come easily away from the bone.
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02
Shred the meat and strain the broth
10 minutesRemove the meat from the pot. Once it is cool enough to handle, separate it from the bones and shred it into small strands. Strain the broth through a fine-mesh strainer and return it to a clean pot.
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03
Whisk the yogurt mixture
5 minutesWhisk the yogurt, flour, egg yolk and lemon juice in a bowl until smooth and lump-free. Gradually add 2–3 ladlefuls of the hot broth from the pot, whisking constantly to bring the mixture up to temperature.
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04
Thicken the soup and add the meat
7–8 minutesSet the broth over low to medium heat. Slowly pour in the tempered yogurt mixture in a thin stream, stirring constantly. Add the shredded meat and salt. Heat the soup for 5–7 minutes without letting it boil vigorously, until it thickens slightly.
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05
Drizzle over the butter sauce
2 minutesMelt the butter in a small skillet until foamy. Add the ground red pepper and mint and stir for 10–15 seconds; remove from the heat before they burn. Drizzle the sauce over the hot soup and serve.
Mastery Guide
Review the technical details, common mistakes and correct practices that determine the recipe result.
Critical Tips
Temper the yogurt mixture
If the cold yogurt-and-egg mixture is added directly to the boiling liquid, it may curdle.
Best practice: Gradually add the hot broth to the yogurt mixture in 2–3 ladlefuls, bringing the mixtures closer in temperature.
Strain the broth
Bone fragments and cooking residue can ruin the soup's smooth texture.
Best practice: After removing the meat, strain the broth through a fine-mesh strainer into a clean pot.
Do not boil after adding the yogurt mixture
High heat increases the risk of separation in the yogurt and egg proteins.
Best practice: Heat over low to medium heat until lightly steaming.
Common Mistakes
Adding the yogurt mixture all at once
A sudden temperature change can ruin the smooth texture.
Best practice: Temper the yogurt mixture first, then add it to the pot in a thin stream.
Leaving the meat tough
Gerdan meat that has not softened enough will leave tough, chewy fibers in the soup.
Best practice: Continue simmering until the meat separates easily from the bone.
Burning the spiced butter
Red pepper can turn bitter within a few seconds over high heat.
Best practice: After adding the spice, remove the pan from the heat within 10–15 seconds.
Why Does This Happen?
Why does the soup curdle?
The yogurt and egg proteins can curdle when exposed to sudden, high heat.
Best practice: Temper the yogurt mixture gradually, and do not bring it to a hard boil after adding it to the pot.
Why does Turkish wedding soup become too thick?
Using too much flour or boiling the soup for too long, causing it to lose water, makes it too thick.
Best practice: Start with 30 g flour for 1,5 liters of liquid, then thicken it briefly over low heat.
Mayana Tips
Prepare the stock the day before
The excess fat on the cooled stock separates easily.
Best practice: Boil the lamb neck in advance, then store the meat and stock in separate containers in the refrigerator.
Shred the meat while warm
Once the meat has cooled completely, the fibers may feel firmer.
Best practice: Separate the meat from the bone as soon as it is cool enough to handle.
Make the finishing sauce at the last minute
The butter and pepper sauce loses flavor as it sits.
Best practice: Make the sauce just before ladling the soup into bowls.
Ingredients & Measurements
Use lamb neck
The bones and connective tissue give the stock body during long cooking.
Best practice: Choose fresh, mild-smelling lamb neck with the bone in.
Whisk the yogurt until smooth
Lumpy yogurt is harder to distribute evenly in the tempering mixture.
Best practice: If possible, use smooth, full-fat yogurt.
Measure the lemon juice
Too much acidity can overpower the balance of yogurt in the soup.
Best practice: Start with 30 ml lemon juice and add more at serving if desired.
Cooking Techniques
Slow simmering
The connective tissue in lamb neck softens with steady, prolonged heat.
Best practice: Once it comes to a boil, reduce the heat and maintain a gentle simmer.
Temper the yogurt mixture before thickening the soup
Gradual heat transfer helps prevent the yogurt and egg proteins from curdling suddenly.
Best practice: Whisk in the hot broth gradually.
Briefly Bloom the Spices in Oil
The oil carries the flavor of the red pepper and mint, but prolonged heating burns them.
Best practice: Stir the spices in the foaming butter for just a few seconds.
How to Store and Make Turkish Wedding Soup Ahead
- Serving temperature
Serve hot.
- Best resting time
After removing from the heat, let it rest for 5 minutes.
- Refrigerator storage
Cool quickly and store in a covered container in the refrigerator for up to 2 days.
- Room-temperature limit
Do not leave the soup containing lamb, yogurt, and egg at room temperature for more than 2 hours.
- Freezing
The yogurt-based soup may separate when frozen; for best results, freeze the lamb broth base before adding the sauce.
- Thawing method
Thaw the base without the sauce in the refrigerator, reheat it safely, then add fresh sauce.
- Reheating
Reheat thoroughly over low to medium heat, stirring often; do not let it boil vigorously.
- Make-ahead steps
The lamb neck can be boiled and shredded 1 day ahead; store the meat and strained broth in separate containers in the refrigerator, then prepare the sauce on the day of serving.
- Serving suggestion
Drizzle with buttery red pepper and serve hot; lemon can be served alongside if desired.
Nutrition
1 serving: 1/6 of the recipe; including serving additions
Calculated approximately by dividing the recipe into 6 equal servings and accounting for the bone weight in the lamb neck and standard yogurt values. Values are approximate calculations.
Frequently Asked Questions About Turkish Wedding Soup
Why does the wedding soup's tempering curdle?
Adding the tempering directly to boiling liquid or boiling the soup vigorously after adding it can cause the yogurt and egg proteins to curdle.
What meat is used in wedding soup?
Lamb neck is well suited to a classic, full-bodied result. Beef can also be used, but the flavor and cooking time will change.
Does wedding soup contain egg?
This recipe uses one egg yolk to thicken the tempering.
What should you do if the soup is too thick?
Thin it by adding hot broth or hot water gradually, then check the balance of salt and lemon again.
Can you reheat wedding soup the next day?
Yes. If it has been stored safely in the refrigerator, reheat it over low to medium heat, stirring, and do not let it boil.
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