Introduction: Yuvalama is a delightful and flavorful Turkish meatball soup that will warm you up on chilly days. This comforting dish features tender meatballs made with ground beef or lamb, combined with bulgur wheat and aromatic spices. The rich broth infused with the savory flavors of tomato and red pepper paste creates a harmonious base for the meatballs to cook in. Topped with fresh parsley for a pop of freshness, this soup is a satisfying meal on its own or as part of a larger Turkish feast.
1-In a large mixing bowl, combine the ground meat, bulgur wheat, onion, garlic, tomato paste, red pepper paste (if using), dried mint, paprika, cumin, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2-Wet your hands with water and shape the mixture into small meatballs, about the size of a walnut.
3-Heat olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.
4-Pour in the broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the meatballs are cooked through and tender.
5-Taste the soup and adjust the seasoning if needed.
6-Serve hot, garnished with fresh parsley.
Yuvalama is traditionally served with a side of lemon wedges and crusty bread for dipping. Enjoy this delicious and comforting soup as a main course or as part of a larger Turkish meal.
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