Syrian Wedding Soup Recipe
Recipe information
Make Syrian Wedding Soup in just 1h . barley, vegetable base, yogurt, chili oil, dry mint
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Ingredients
Meatballs (Kofta)
Soup Base & Grains
Yogurt Sauce & Garnish
Meatballs (Kofta)
1. Make and cook meatballs
In a bowl combine ground lamb, grated onion (squeeze out excess liquid), minced garlic, dry mint, cumin, allspice, salt, pepper, breadcrumbs and beaten egg. Mix gently until just combined — avoid overworking. Form into small bite-sized meatballs about 1 inch (makes ~20–24). Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes total. They should be mostly cooked through but not falling apart. Transfer to a plate.
Soup Base & Grains
2. Sauté vegetables
In a large soup pot heat 2 tablespoons olive oil over medium heat. Add chopped onion, carrots and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
3. Add barley and broth
Stir in the pearled barley to coat with oil and toast briefly for 1–2 minutes. Pour in the vegetable (or chicken) broth and add the bay leaf. Bring to a gentle boil.
4. Simmer with meatballs
Reduce heat to a simmer and gently add the browned meatballs to the pot. Partially cover and simmer until barley is tender and meatballs are cooked through, 25–30 minutes. Taste and season with 1.5 teaspoons salt and 3/4 teaspoon black pepper, adjusting to preference. Remove and discard bay leaf. Stir in chopped parsley and lemon juice. Keep warm.
Yogurt Sauce & Garnish
5. Temper yogurt
Whisk the Greek yogurt with 3 tablespoons cold water and 1/4 teaspoon salt until smooth and slightly loosened (aim for a pourable consistency). To prevent curdling when adding to hot soup, ladle 1/2 cup hot soup liquid into the yogurt while whisking to temper it. Then slowly whisk the warmed yogurt back into the soup pot off the heat (or over very low heat).
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