Konya's soup simmers tiny semolina meatballs in yogurt broth for a soft, home-style bowl.
20 min prep 22 min cook
Keeps the screen on · step-by-step guide · built-in timer
Knead 0.75 cup semolina and 200 g ground beef for 3 minutes.
Shape the mixture into small balls, pressing them in your palm so they do not fall apart while cooking.
Heat 5 cups of water until nearly boiling.
Add the topalak dumplings and cook over low heat for 15 minutes.
Warm 1 cup of yogurt with hot water and add it to the pot so it does not curdle.
Add the mint, heat for 3 minutes, and serve.
💡 Tip: Making the topalak dumplings small helps them cook evenly in the soup.
🍽️ Serving suggestion: Serve the soup hot with mint sprinkled over the top and finish with lemon.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~232
kcal calories
12
g protein
22
g carbs
10
g fat
2.3g
Sugar
0.7g
Fiber
75.1mg
Sodium
5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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